(3 servings)
Put the coconut milk, chia seeds and syrup in a bowl. Stir well and allow to rest for 10 minutes.
Then distribute into 3 glasses or bowls and refrigerate for 4 hours.
When serving, add rough bindweed fruit on top.
BLUEBERRY AND RASPBERRY RICOTTA PIE
Chocolate-raspberry broomsticks
Vegan cardamom panna cotta with pomegranate reduction
Berry cake
STRAWBERRY AND MANGO ICE CREAM
Sugar-free Chocolate and raspberry cake
Lemon and pomegranate dessert
Ginger cookies with blueberry buttons
Cheesecake and raspberry cookies
VEGAN STRAWBERRY, ROSES AND BLUEBERRY PANNA COTTA
