Strawberry Cheesecake Pudding - vegan -

For the raspberry compote:

150 g fresh raspberries

1 tbsp freshly squeezed orange juice

1/2 tbsp chia seeds

1 pinch of vanilla pulp

For the chia pudding:

30 g chia seeds

150 ml coconut milk

100 ml and sweetened almond milk

40 g Body Smart Solution Vegan Vanilla

1 pinch of vanilla pulp

Set aside a few raspberries to garnish

Chia pudding:

Bring the chia seeds, coconut milk and almond milk to the boil in a second saucepan and simmer gently for 7-8 minutes on medium heat. Remove from heat and let cool down a little. Only then stir in the protein powder and vanilla pulp.

The raspberry compote: Put the raspberries and orange juice in a small saucepan, bring to the boil and simmer gently with the lid closed for about 3 minutes, then stir in the chia seeds and the vanilla pulp.

Spread the raspberry compote on glass bowls, pour the chia pudding over them and decorate with the raspberries. Let it soak in the refrigerator for 1 hour.