- 3 tbsp chia seeds
- 10g / 1 tbsp Melrose MCT Powder Coconut Matcha
- 1 cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1 tsp monk fruit sweetener, optional
- ¼ cup raspberries
- 8 almonds, finely chopped
- 2 tbsp coconut yoghurt
- 6 raspberries
- 1 tsp cacao nibs
- 1 tsp coconut flakes
Combine all pudding ingredients in an airtight container, stir thoroughly and soak overnight in the fridge. You may need to check on it once or twice and stir again.
Serve with coconut yoghurt, raspberries, cacao nibs and coconut flakes.