Almond and Apricot Chia Breakfast Pot
by Lorena Sabata
Prep time: 5 mins | Chilling Time: minimum 2 hrs or overnight
130ml almond milk
1 tablespoon Kape Pure Almond Butter
2 tablespoons chia seeds
1 tablespoon maple syrup
5 dried apricots – 3 chopped, 2 thinly sliced
1 tablespoon whole Kape Pure Activated Almonds, sliced
Mix the almond milk, almond butter, chia seeds and maple syrup together in a jug.
Pour into a serving glass or bowl. Add the chopped apricots and stir gently.
Leave to set for at least 2 hours or overnight
Before serving, scatter sliced apricots and activated almonds over the top