RASPBERRY CHIA BREAKFAST JARS

SERVES 6 PORTIONS

12 ounces (340 g) (12oz) frozen raspberries, thawed but not drained

12 ounces (340 g) soft silken tofu or unsweetened plain vegan yogurt

1⁄4 cup (80 g) (2.8oz) pure maple syrup

2 tbsp (24 g) (0.85oz) maple sugar or (30 g) (1.1oz) light brown sugar, optional

1⁄4 cup (48 g) (1.7oz) white chia seeds

1⁄2 tsp pure vanilla extract

6 ounces (170 g) fresh berries (raspberries or blueberries), rinsed and thoroughly drained

NUTRITIONAL VALUES

Calories: 483kcal
Fat: 7.3g (0.2g S.Fat)
Carbs: 97.3g
Protein: 13.1g
Sugar: 23.8g
Sodium: 205mg

METHOD

Blend the thawed raspberries in a blender or with an immersion blender until smooth. If you don't care for the berry seeds, strain the mixture through a fine-mesh sieve. Blend the berries again with the tofu or yogurt, maple syrup, and sugar until smooth. Place in a large mixing bowl.

Mix in the chia seeds and vanilla extract. Refrigerate for at least 3 hours or overnight. Before serving, give it a good stir.

Fill the bottom of the serving dish with a few fresh berries. (Alternatively, stir the berries directly into the mixture, reserving a few for garnish.)

Sprinkle with the remaining berries and divide the chia preparation on top.

Leftovers can be refrigerated in an airtight container for up to 4 days.

RECIPE NOTES

The results will be far richer, but you could make this soy- free by using cashew cream instead of tofu or yogurt. Make sure to adjust the consistency to that of yogurt by adding more water if necessary. It must also be extremely smooth.

As needed, adjust the amount of extra sugar. You could also substitute more maple syrup for (any) granulated sugar.

Regular chia seeds can be used, but white chia seeds produce a more visually appealing result.