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Chocolate Chia Pudding

Method

  1. Heat the callets with the soya milk, stirring regularly
  2. Combine all the ingredients in an airtight container, blend with a hand blender for a smooth texture
  3. Leave to soak overnight, the pudding will keep in the fridge for up to 4 days
  4. To serve, portion into individual ramekins and top with callets, honey and your choice of seeds, dried or fresh fruit
  5. Top tip: Make it vegan by switching the honey for maple syrup