Raspberry chia porridge
3 medjool dates ½ cup coconut milk 1 teaspoon vanilla extract (optional) ½ cup raspberries (fresh or thawed if frozen) 2 tablespoons chia seeds
1 Place dates, coconut milk and vanilla (if using) in a blender or food processor and blend until smooth. Start on low speed and slowly increase to top speed until mixture is completely smooth.
2 Add raspberries, including any juice, and blend until just combined.
3 Stir in the chia seeds using a spatula (do not blend) and pour into small glass containers. Refrigerate overnight for chia seeds to swell and thicken. Any leftover porridge can be kept in the fridge for up to 5 days.