Mokka-chia pudding

Breakfast

  • Preparation:5 min
  • 10 min
  • Cooking time:5 min
  • people 2 people
Gluten-free
Lactose-free

Ingredients

Preparation

  1. Mix 200g Lima almond-hazelnut drink with 200g vegetable yoghurt (we use coconut yoghurt).

  2. Add 70g chia seed, mix well and leave for at least 2h until the seeds absorb the moisture and you get a pudding texture.

  3. Add 2 tbsp yorzo powder to the mixture and stir well.

  4. Sweeten the chiapudding with some rice syrup or maple syrup. Serve with whipped rice cuisine and chocolate granola.

    This recipe has been made in collaboration with Madam Bakster.