Pink Pitaya Chia Puddings

A refreshing summer breakfast or dessert that's super quick and easy to make!

Makes 2 serves - Prep 15 mins - Refrigerate 60 mins

Ingredients

• 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix (frosting sachet only)
• 1 x pack Noshu Dark Chocolate Cherry and Coconut Bites
• 1 x pack Noshu White Chocolate Raspberry Bites
• 1 x pack Unicorn Superfoods Pink Pitaya Powder
• 1 1⁄2 cups milk/ nut milk
• 2 tsp Unicorn Superfoods Pink Pitaya Powder
• 2 tbsp Noshu Vanilla Velvet Frosting Mix
• 3 tbsp chia seeds
• for the toppings
• Handful Noshu Dark Chocolate Cherry and Coconut Bites
• Handful Noshu White Chocolate Raspberry Bites
• Coconut flakes
• Punnet of fresh raspberries
• 1 peach, stone removed and sliced thinly
• Rose petals

Method

1. In a medium mixing bowl, whisk together chia seeds, milk, pitaya powder and vanilla frosting mix until well combined.
2. Cover with glad wrap and refrigerate for at least 1 hour or ideally overnight for chia seeds to expand. Stir every so often to prevent clumping.
3. Once set, divide your pudding into serving bowls and top with Noshu Chocolate Bites, coconut, fruit and rose petals.
4. Enjoy!

This recipe is part of the collaboration between Noshu & Unicorn Superfoods