Raspberry Chia Pots
- ½ cup cashews
- 500 g raspberries, (fresh or frozen)
- 250 ml coconut milk, tinned
- 1 tsp vanilla essence
- 5 tbsp chia seeds
- Place cashews, berries, coconut milk, and vanilla in a blender and blend until smooth.
- Pour into a bowl and add chia seeds. Stir thoroughly to make sure there are no clumps.
- Refrigerate for 1 hour then stir again.
- Portion into individual jars and return to the fridge to thicken and set.
- Store in the fridge for up to 5 days.