Instructions

• In a bowl, combine the oat milk, chia seeds, cocoa powder and maple syrup. Stir to thoroughly mix. Set in refrigerator to chill until time to layer.

• In a separate bowl, take your chilled full fat coconut milk and scoop only the thick white cream part out. Drain excess liquid.

• Add in your ½ tsp. of matcha powder to color and ¼ tsp. of mint extract to flavour. Whip your coconut cream for 3-5 minutes or until cream forms a whipped cream texture.

• When finished, take your cups and layer your pudding, top with chocolate sauce and fresh chopped raspberries.