1 serving

Ingredients: 125 ml water, 125 ml almond milk, 2 tablespoons almond yogurt, 1 tablespoon date paste, ½ teaspoon vanilla, 4 tablespoons chia seeds.

Topping: ¼ banana (sliced), 2 frozen raspberries (crumbled), 1 tablespoon bananabread granola and 1 teaspoon peanut butter.

Step 1

If you don't have date paste, you can also use 3-4 dates. Place the water, almond milk and date paste in the blender and turn it on.

Step 2

Do you have a smooth smoothie? Then it's done. Pour it into your boho tiffin bowl and add the almond yogurt, vanilla and chia seeds. Stir well. Let it stand for 10 minutes.

Step 3

Stir well and taste to see if it suits your taste. Do you want it sweeter? Then add some date syrup. Place your boho tiffin bowl in the refrigerator and let it set (do this in the evening, so you will have a stiff substance in the morning).

Step 4

Remove the bowl from the refrigerator. Your chia pudding is now thick and stiff. Now you can garnish it with the topping I used. Other options are of course also possible.