Bart's Recipes
Mix the 6 tablespoons of chia seeds, 400ml of unsweetened almond milk, and a pinch of vanilla powder in a large bowl. Whisk everything together firmly so no lumps form and the seeds are well and evenly distributed in the liquid.
Place the bowl in the refrigerator to let the mixture absorb the liquid. Let it rest for at least 30 minutes, or overnight for a firmer texture. Halfway through the waiting time, take the bowl out of the refrigerator and stir everything through again to prevent the chia seeds from settling to the bottom.
Remove the thickened mixture from the refrigerator when it has reached the desired thickness. Gently rinse the fresh raspberries and let them drain briefly. Then distribute the raspberries along with the raw pumpkin seeds over the mixture.
Spoon everything into bowls or glasses. Just before serving, sprinkle a pinch of Celtic sea salt over the portions to balance the flavors of the dish.
