This pudding is divine and takes only minutes to make. Jo, the talented photographer who took the images for my book Real Food Everyday, named this dessert her favourite of the entire book. When we shoot the food we also eat our way through the recipes. Yes, it is as much fun as it sounds!
Serves 4 Prepare 7 minutes Set 3 hours
2 cups coconut cream
1 cup frozen raspberries
4 tbsp natural maple syrup
1 tsp vanilla extract
6 tbsp chia seeds
2 tbsp raw cacao powder
To make the raspberry layer, place 1 cup of coconut cream, frozen raspberries, 2 tablespoons of maple syrup and ½ teaspoon of vanilla extract in a blender or food processor. Blitz until smooth. Stir in 3 tablespoons of chia seeds and pour into a sealed container. Place in the fridge to set for three hours.
To make the chocolate layer, in a bowl place remaining coconut cream, cacao powder, remaining maple syrup and remaining vanilla extract. Whisk together until smooth. Stir in remaining chia seeds and combine. Pour into the base of serving jars or glasses. Place in the fridge to set for three hours.
Once both of the chia mousses are set, spoon the raspberry flavour on top of the chocolate layer and serve.