Raspberry Chocolate Chia Seed Puddings made with Truvia calorie-free spoonable

Directions

• 1.

  Melt 40g of the dark chocolate in a heatproof bowl.

• 2.

  Add 225g of the coconut milk and stir until combined – leave to cool. Once cooled add half of the chia seeds, mix well and set aside.

• 3.

  Puree the raspberries with the Truvia and remaining coconut milk until smooth in a separate bowl. Mix in the remaining chia seeds, cover and chill both the raspberry and chocolate mixes for 2 hours.

• 4.

  When ready to serve, spoon in the chocolate chia mix into the bottom of your desired serving glass and top with the raspberry chia mix.

• 5.

  Grate the remaining chocolate and scatter on top, decorate with raspberries and serve.