Berry Chia Breakfast Pudding


50 grams chia seeds

250 ml unsweetened pomegranate juice

2 tablespoons tahini

12 pitted dates chopped

Pinch of sea salt

Pinch of cinnamon

225 g raspberries


Place the chia seeds in the pomegranate juice and leave to soak for 20 minutes.

The seeds should swell up and thicken the liquid.

Place all the ingredients (only half of the raspberries) into a blender.

Process until smooth and creamy.

Add a little water if too thick.

Serve with the remaining raspberries

Serves 4