For the chia base:
1/2 cup of COYO Vanilla Bean Coconut Yoghurt
1 1/2 cups of nut milk
1/2 cup chia seeds
1 tsp Vanilla Bean Paste
1 serve of Nutra Organics Vanilla Collagen
For the Chia Jam:
2 cups of fresh raspberries
2 tbsp chia seeds
1 tbsp lemon juice
2 tbsp maple syrup
1. Add all base ingredients to a bowl and stir well to combine, cover and set aside in the fridge.
2. To make the jam, add raspberries to a saucepan over low heat and mash. Remove from heat and add chia seeds, maple syrup and lemon juice.
3. To serve, warm the chia base in a pan over low heat, stirring to heat through. Once warmed, remove from heat and dollop spoonfuls into a bowl. Follow with extra scoop of COYO and some chia jam, scatter with flowers and you’re ready to enjoy!