TIME – 20 – 30 MINUTES
TO MAKE THE JAM:
1 cup raspberries
1 tbsp water
1-2 tbsp agave syrup
2 tbsp chia seeds
Juice of ½ lemon
1 ½ pots of Nush cashew milk or
almond milk yoghurt
Granola (we used gluten-free)
Grated raw dark chocolate, if desired
Make the chia jam in advance. Gently heat the raspberries and the water in a saucepan until the fruit starts to break down. Stir until almost a liquid, then remove from the heat.
Pour the warmed raspberries into a bowl, then stir in the agave syrup, lemon juice and chia seeds. Place in the fridge to thicken overnight.
To serve, spoon a small amount of granola into large glasses or bowls, before topping with two tablespoons of Nush cashew milk or almond milk yoghurt.
Next, add a layer of raspberry chia jam and continue layering in this order until the glass is filled.
Serve with fresh berries and a grating of raw dark chocolate.