1/4 tsp nutmeg
⅛ tsp ground cloves
⅛ tsp ground ginger
½ tsp cinnamon
pinch of himalayan salt
15mL 100% pure maple syrup
500mL Luz Medjool date milk
1 cup fresh or frozen raspberries
Arils of ½ – 1 pomegranate
Silver cachous in assorted sizes
1. Combine all chia pudding ingredients in a bowl and stir to avoid the chia seeds clumping.
2. Leave chia seeds to swell for approximately 10 minutes and then stir again.
3. Place in fridge for 1-2 hours or overnight.
4. Remove from fridge when ready to serve and top with raspberries, pomegranate and a generous sprinkle of silver cachous.