Yields 2 Servings

Ingredients

3 cups unsweetened almond milk

2/3 cup chia seeds

1/2 cup dried shredded coconut

2 tsp raw honey, or any natural sweetener (optional)

1 tsp ashwagandha

1 tsp vanilla extract

1 1/2 tsp spirulina

1/2 cup of your favourite yogurt

Fresh or frozen black or blueberries and dried shredded coconut (for garnish)

Recipe:-

1. In a medium-sized bowl, preferably one with a resealable lid, whisk together almond milk, chia seeds, shredded coconut, honey, ashwagandha, and vanilla for three minutes. Allow chilling in the refrigerator overnight (or for at least two hours).

2. Separate the chia pudding into four small bowls. For the lightest layer, add just a sprinkling of spirulina, then whisk with a fork until well-combined. Continue this process with each of the separate bowls of chia pudding, adding more spirulina as you go. You may need to adjust the amount of spirulina powder to achieve desired colour gradient.

3. In two tall clear glasses, spoon two-inch layers of chia pudding from darkest to lightest until the glass is almost full. Use yogurt to fill out the white top layer. Garnish with berries and a sprinkling of dried coconut. Enjoy!

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