Let's face it, most Hong Kong kitchens are tiny, so here's a tasty and simple recipe for blueberry chia pots that you can easily prepare, no matter how much space you don't have
If you’re a fan of Hong Kong desserts, vegan cakes and ice cream shops, then you are going to love this guilt-free recipe for raw vegan blueberry chia pots. Eat them for breakfast, lunch or dinner and get creative by adding a range of different fruits and added extras. Delish!
Raw vegan blueberry chia pots
Ingredients per serving
- 2 tablespoons of chia seeds
- ½ cup of blueberries
- 1 cup of almond mylk (or any dairy-free mylk of your choice)
- Dash of vanilla essence
- Sprinkle of cinnamon
- Passionfruit pulp and mint to garnish (if you’re feeling fancy)
How to make raw vegan blueberry chia pots
- Place all ingredients into a jar and shake a little
- Pour into container
- Chill in fridge overnight, or until mixture has thickened
- Garnish with passionfruit and mint
Mix things up a little by substituting blueberries for other ingredients such as strawberries, mangoes, raspberries or pineapple. You can also substitute cinnamon for coconut, nuts or seeds.