Ingredients

• 60 g chia seeds
• 400 ml milk, vegetable milk or water
• 200 g raspberries
• 2 tsp maple syrup
• 200 g blueberries
• 200 g greek joghurt

Tips

Many thanks to Claudine Marteling and Photography Claudine Marteling

www.marteling.lu

Instructions

Place the chia seeds in a bowl with the plant milk. Stir briefly with a whisk so that all the chia seeds are covered with liquid. Leave the mixture to swell in the fridge for at least 30 minutes, preferably overnight.

Stir briefly with a spoon to remove any lumps. Divide the chia pudding into 3 glasses.

Puree 200 g raspberries with 1 tsp maple syrup (you can also use frozen berries).

Puree 200 g blueberries with 1 tsp maple syrup (you can also use frozen berries).

Pour the berry puree into the glasses and cover the chia pudding with it. Alternatively use raspberry puree and blueberry puree.

Add the joghurt on top.

Wash the remaining raspberries and blueberries and divide between the glasses. Also garnish with chocolate flakes.