Fruity raspberry and chia layered dessert

Fruity raspberry and chia layered dessert with chia seeds, oat milk, raspberries and coconut yoghurt – creamy, fresh and ideal for making ahead.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 240 kcal per serving
• Protein: 8 g
• Fat: 12 g
• Carbs: 18 g

Ingredients

• 4 tbsp chia seeds
• 200 ml oat milk
• 150 g raspberries
• 100 g coconut yoghurt
• 1 tbsp maple syrup
• 1 squeeze of lemon juice
• 2 mint leaves

Method

You’ll need: mixing bowl

1. Stir the chia seeds with the oat milk and maple syrup in a glass or bowl. After a short while stir again thoroughly so no lumps form, and leave to swell in the fridge for at least 30 min.
2. Put the raspberries in a bowl with a squeeze of lemon juice and roughly crush them with a fork. The fruit layer can keep a bit of texture.
3. Divide the chia pudding between glasses as the first layer. Carefully smooth the coconut yoghurt on top.
4. Finally, spoon the raspberry purée over the top and spread it out lightly. That way the layers stay neat and clearly visible.
5. Cover the glasses and chill briefly so everything sets and is nicely cool.
6. Garnish with mint and serve straight away, or keep in the fridge until the next morning.

Good to know

A dessert like this tastes fresh but still nicely rounded. Make it in the evening and something good is already waiting in the fridge the next day.

Swaps

Oat milk → almond milk (often a little milder in flavour; contains tree nuts) | raspberries → blueberries (milder, also contain plant compounds) | maple syrup → mashed banana (sweetened with fruit only, also provides some fibre)

Allergens

Contains gluten (oats in the oat milk) unless labelled gluten-free; check the coconut yoghurt for additives. Suitable for children once soft and well swollen; in pregnancy, fine with fresh, well-washed ingredients – if you use frozen raspberries, bring them briefly to the boil first.

Dairy-free recipes