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Chia dessert with raspberries


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For 6 shot glasses 11 cl
300 g raspberries
1 11 cl shot glass of chia seeds
3 shot glasses 11 oz rice milk
3 tablespoons agave syrup




Pour the chia in a glass container with a lid for sealing.
Add the milk with the agave syrup and mix carefully.
Cover and refrigerate for several hours, until the chia seeds have not completely absorbed the liquid part.
Serve in small glasses garnish with raspberries and their sauce: a fairly liquid obtained by blending part coulis of raspberries with 1 teaspoon agave syrup.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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