match day raspberry & pistachio chia pot

ingredients

pistachio chia layer

• 2 tbsp (20g) chia seeds
• 1 tbsp (10g) ground flaxseed
• 130ml unsweetened oat milk
• 30ml plant-based single cream
• 20ml Sweet Freedom PISTACHIO SYRUP
• Pinch of sea salt
  

creamy pistachio layer:

• 80g thick Greek-style plant yoghurt
• 10ml plant-based whipping cream
• 5ml Sweet Freedom PISTACHO SYRUP

raspberry layer:

• 10ml Sweet Freedom RASPBERRY SYRUP

to finish:

• 8 fresh raspberries, halved

make 

1. Prepare the chia layer

Whisk together the chia seeds, ground flaxseed, oat milk, plant cream, PISTACHIO SYRUP  and a pinch of sea salt.

Leave for 10 minutes, stir well to break up any clumps, then refrigerate overnight until thick and creamy.

2. Make the creamy pistachio topping

Lightly whip the plant-based cream until it reaches soft peaks.

Fold into the Greek-style plant yoghurt along with the PISTACHIO SYRUP until smooth and creamy.

3. Assemble

Spoon the chilled pistachio chia mixture into a serving glass or bowl.

Drizzle the RASPBERRY SYRUP evenly over the chia layer.

Carefully spread over the pistachio yoghurt mixture and smooth the surface with the back of a spoon.

Arrange the 8 raspberry halves, cut-side up, into a bold cross.