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Berry burst chia pudding

This is a real summer treat, bursting with berry goodness. You can easily make this in a jar for a portable breakfast to take to work.
Prep Time10 minutes
Refrigerate2 hours
Total Time2 hours 10 minutes
Course: Breakfast, Sweet
Cuisine: American
Keyword: chia, pineapple, sweet, tropical
Servings: 2 servings

Ingredients

  • 50 g chia seeds
  • 375 ml milk of your choice I used almond
  • 2 tbsp honey or pure maple syrup
  • 1 tsp pure vanilla extract
  • 250 g redcurrrants
  • 1 tbsp honey

To serve

  • Fresh redcurrants
  • Fresh blueberries

Instructions

  • Place the chia seeds, milk, honey and vanilla extract in a bowl, mix together, cover and refrigerate until thick (allow at least 2 hours, up to overnight).
  • Place the red currants, honey and a splash of water in a high-speed blender and blend until smooth. Add more water to thin if needed.
  • Divide half of the red currant puree between two servings glasses (jam jars work well), then divide the chia between the serving glasses and finish with the remaining red currant puree. Top with fresh redcurrants and blueberries to serve.
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