Festive RecipesCinnamon and raisin chocolate chia pudding

A filling, winter spiced, superfood breakfast

Ingredients (serves 1)

30g chia seeds
1 tbsp cacao powder
½ tsp each: cinnamon, maca (optional)
30g raisins
300ml plant-based mylk
To serve: coconut yoghurt, extra raisins, mylk cinnamon and raisin chocolate, granola, nut butter

Method

Mix the dry ingredients in a small jar and add the mylk. Stir well to make sure all the cacao powder mixes in (it tends to sit on top, so keep stirring). Cover or seal and leave to thicken in the fridge overnight or for at least four hours. After 10 minutes, give the jar another good stir.
To serve, add a splash more milk if it is too thick and then pour into a bowl and top with a few squares of Mylk Cinnamon and Raisin chocolate and your favourite toppings, or eat straight out of the jar.