Peanut Butter & Jam Chia Pudding

Method

1. Start with the chia pudding - if you've having this for breakfast make it the day before; for dessert you can make it in the morning. It just needs several hours for the chia to absorb the liquid and thicken the mixture
2. For both chia puddings simply put all the ingredients into sealable containers, stir well and put in the fridge for at least 4-6 hours or overnight. Use one tub for the vanilla pudding and one tub for the peanut butter pudding
3. For the strawberry jam put the chopped strawberries and maple syrup into a heavy based saucepan and bubble gently over a low heat for around 10 minutes, stirring occasionally.
4. Add the chia seeds and bubble for a further 5 minutes before removing from the heat and leaving to cool completely
5. Once cold keep in a sealed container in the fridge

To Serve:

1. To serve, spoon the peanut butter pudding evenly into 4 serving glasses. Top with 2 tbsp quinoa puffs in each glass
2. Mix the vanilla chia pudding with the 4 tbsp coconut yoghurt and spoon that into the 4 glasses. Top with another 2 tbsp per glass of quinoa puffs
3. Add a couple of spoonfuls of strawberry jam to each glass, grab a long spoon and enjoy