350ml coconut milk
350ml almond milk
3 Tbsp chocolate hazelnut spread
2 Tbsp maple syrup
1 tsp cacao powder
130g white chia seed
125g punnet raspberries or blueberries, to serve
2 Tbsp toasted coconut akes, to serve
2 Tbsp toasted skinned hazelnuts, lightly crushed, to serve
Edible flowers, to garnish
Put coconut milk, almond milk, hazelnut spread, maple syrup and cacao powder in a blender and blitz until smooth.
Add chia seeds and blitz for 2 seconds, until just combined.
Pour into glasses until 1⁄2 to 2⁄3 full and chill for 2 hours or overnight.
Serve topped with berries, coconut flakes, hazelnuts and edible flowers.