How to make
Wash the fresh raspberries, set aside a few and put the rest in a blender with the milk and honey.
If desired, strain the resulting milkshake to remove any remaining hard seeds.
Add the chia seeds and mix well with a fork so they don't stick together.
Distribute into two cups, cover with cling film and refrigerate for 5-6 hours.
As the chia seeds absorb the liquid, they will swell and the dessert will thicken like a custard.
Before serving, place the whole raspberries on top of each dessert, scrape off the chocolate raspberry filling and garnish with fresh mint leaves.
Enjoy this raspberry chia dessert!
