This gluten-free chia dessert pots make an easy, yet sophisticated dessert. Topped with vanilla yoghurt and diced kiwi fruit, it's the perfect autumn recipe.
400 ml almond and coconut milk
¼ cup black and white chia seed mix
1 tbsp pure maple syrup
vanilla yoghurt, to serve
1 kiwi fruit, diced, to serve
- Combine almond coconut milk in a bowl with chia seed mix. Add pure maple syrup. Stir well to combine. Cover and chill overnight. Divide between 6 serving glasses. Serve with vanilla yoghurt and diced kiwi fruit. Drizzle with maple syrup if desired.