- ¼ cup whole chia seeds
- approximately 1 cup unsweetened coconut or almond milk
- ¾ cup fresh raspberries
- few sprigs mint, chopped
- ½ tsp Sun Chlorella granules
- 1 tsp coconut sugar or sweetener of choice
- shredded coconut (optional)
Place chia seeds in a glass container and cover with milk of choice.
Mix in chlorella, chopped mint and sweetener
Allow to sit in the fridge for 6-8 hours, or until chia seeds are thick and jelly-like in texture.
Blend raspberries in blender until a jam starts to form a little water if necessary to reach desired consistency.
Stir into chia pudding mixture and top with more raspberries and coconut and extra mint if desired
Recipe found on sunchlorellausa.com