Level up your breakfast!

Chia pudding, when done right, can be an incredibly tasty and nutritious food.

The key to a perfect chia pudding is in the ratio of liquid to chia seeds. If you get this ratio wrong your pudding will either be too runny or way too thick. When combined with liquid, chia seeds expand and become gelatinous - taking on the flavour of whatever you soak them in.

• Add bonsoy milk, vanilla extract, lemon zest, lemon juice and monk fruit into a blender and blend until frothy. If you don't have a blender you can just combine the ingredients by hand - but blending them makes this recipe super soft and fluffy - the perfect pudding texture.
• Pour liquid into a mixing bowl and add in the chia seeds.
• Whisk together.
• Continue to whisk from time to time within the first 5 minutes. This just ensures the chia seeds don't clump together as they expand.
• Let sit for 30 minutes until the pudding has thickened up. (It will still be runny enough to pour but have some form to it)

• In the meantime, make the chocolate mousse. Add yoghurt into mixing bowl.
• In a seperate mixing bowl/cup, add the cacao powder, carob, sweetener and warm water. Stir to combine into a runny paste.
• Pour the chocolate mix into the yoghurt and stir to combine.

• TIME TO LAYER
• In a glass, add about an inch worth of chia pudding, followed by choc mousse. Continue this until the jar is full.
• Add any toppings of choice - fruit pairs nicely or even granola for some added texture.
• Enjoy! These will last in your fridge for up to 5 days.