Star-anise and cinnamon transform a simple chia pudding into a festive treat.

1 dsp. tahini

130ml almond milk

1 tsp. coconut oil

1 tsp. coconut jam

½ tsp. cinnamon

¼ tsp. ground star-anise

pinch of salt

25g chia seeds


1 fresh fig

1 tbsp. raspberries (defrosted and mashed with a dash of boiling water)

Add everything except the chia seeds to a tall beaker and blend well with a stick blender. When the mixture is smooth and slightly frothy add the chia seeds and blend again.  Pour into a wide cereal bowl and refrigerate overnight.

Serve topped with the raspberry purée and a fresh fig.