Raspberry Cocoa Chia & Sago pudding

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Raspberry Cocoa Chia & Sago pudding

Serves: 4 Time: 0:20 Skill:
Recipe by Emma Ong
This pudding is a healthy treat you can easily pack in your lunch bag or keep in a small glass jar in your fridge for easy snacking, dessert, or breakfast. I love how its packed with wholesome ingredients and full of texture. A great way to cool down on a hot summer day.  

Chocolate layer
  • 1 cup Restore chicken bone broth
  • ½ cup sago
  • ¼ cup cocoa powder
  • 2 tbsp peanut butter
  • 1 pod vanilla beans (scraped out)
  • 1 tbsp maple syrup
  • 1 cup oat milk


Raspberry layer
  • 1 punnet raspberries (approx. 125g)
  • 1 tbsp maple syrup
  • 7 tbsp chia seeds
  • 1 cup oat milk
Blend raspberry and milk until smooth, pour into a glass jar with a lid. Mix with chia seeds. Mix well. Allow to chill overnight or at least 4 hours.

On the day of serving, make chocolate layer. Bring 1 cup of water to the boil and add in sago. Simmer till the water is absorbed, set aside. Combine cocoa powder, peanut butter, vanilla, maple syrup, oat milk and chicken bone broth in a medium saucepan, bring it to a gentle boil then reduce the heat to low.

Add sago into the mixture and keep stirring till it is well combined, approx. 5-7 mins. Allow to cool.

To serve, layer raspberry and chocolate layer and top with additional frozen berries. Pudding can be stored chilled for up to 3 days.
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