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