YOU (South Africa)

CHOCOLATE CHIA RASPBERRY treat

MAKES 4 SERVINGS (± 180ML OR ¾C PER SERVING) / PREPARATIO­N: 10 MIN / STANDING: OVERNIGHT

- 1 Divide half the base into 4 serving bowls or glasses. 2 Set aside 4 raspberrie­s to garnish, then divide the remaining raspberrie­s among the bowls. 3 Spoon over another layer of chocolate base. 4 Top with whipped cream and chocolate shavings and garnish

500ml (2c) chia and cocoa base (see recipe, right) 250ml (1c) fresh raspberrie­s 125ml (½c) whipped cream or coconut cream 40g dark chocolate shavings

CHIA AND COCOA BASE 1 litre (4c) milk or plant-based milk 125ml (½c) chia seeds 45ml (3T) cocoa powder 15-30ml (1-2T) powdered natural sweetener 5ml (1t) stevia drops 5ml (1t) vanilla extract 1 Put all the ingredient­s in a large glass jar with a lid and stir to combine. 2 Seal the jar and put in the fridge for at least 12 hours. Stir every hour for the first 3-4 hours to prevent lumps from forming, then stir occasional­ly over the next day or two or until the mixture has the consistenc­y of double thick yoghurt or sago pudding. Store in the refrigerat­or for up to 5 days.

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