- Cacao nibs
- Fresh raspberries
- Crushed pistachio nuts
- Coconut cream, whipped
Mix chia seeds, milk and 1 tablespoon of the maple syrup in a glass bowl or jar, cover and refrigerate for at least 4 hours or overnight.
To make the raspberry puree, place raspberries, ginger and the remaining maple syrup in a blender and blend until smooth, adjusting sweetness to taste.
Remove the chia mixture from the fridge, split the mixture in half and spoon into two separate bowls. Mix the raspberry puree into one half of the mixture and set side. Mix the chocolate smoothie powder into the other half of the mixture and set aside, sweeten to taste with extra maple syrup, if needed.
Layer the chocolate and then raspberry chia mix in two glasses and top with whipped coconut cream, fresh raspberries, cacao nibs and pistachio nuts.