Raspberry Chocolate Shell Oat Pudding
Ingredients
- 40g gluten-free oats
- 5g chia seeds
- 30g Salted Caramel protein powder
- 100ml water
- 220ml almond milk
- Halved raspberries
- 10g vanilla protein powder
- 10g plant-based yogurt
- 20ml almond milk
- 13.5g chocolate bar
- 1/4 tsp coconut oil
Preparation
In a saucepan, mix gluten-free oats, chia seeds, Salted Caramel protein powder, water, and almond milk. Cook until the mixture becomes thick and creamy.
Pour the oat mixture into a small cake tin ring placed on a plate.
Layer the halved raspberries on top of the oat cake.
Create vanilla protein pudding by combining 10g of vanilla protein powder with 10g of plant-based yogurt and 20ml of almond milk.
Spoon the vanilla protein pudding over the layer of raspberries.
In a separate bowl, melt the chocolate bar with 1/4 tsp of coconut oil.
Pour the melted chocolate over the pudding layer.
Place the cake tin in the fridge and let it chill overnight.
In the morning, carefully remove the cake ring and enjoy your Raspberry Chocolate Shell Oat Pudding!
