- ⅔ cups frozen raspberry
- 5 tbsp water
- 1 tbsp maple syrup
- 2 tbsp chia seeds
- 1 tbsp cocoa powder
- 2 scoops (50g) Two Islands Chocolate Protein Powder
- 3 tbsp maple syrup
- ⅓ cup chia seeds
- 1⅓ cups almond milk
Add all raspberry sauce ingredients in a blender except for chia seeds and blend until smooth. Pour in a bowl and stir in chia seeds, sit in the fridge for a few hours or overnight.
- Add all chia pudding ingredients in a bowl and mix with a whisk until well combined. Store in the fridge for a few hours or overnight.
- To serve, evenly divide the raspberry sauce between glasses/jars/bowls and then top with an even serving of the chocolate chia pudding. Add a dash of milk to your chocolate chia pudding if it’s solidified too much overnight.
- Top with banana’s, buckwheat, hemp seeds, and other toppings of your choice.