Method
4 steps
01
Cook the rice semolina in water until thickened.
02
Mix the cashew butter into the cooked semolina until well combined.
03
In a separate pan, cook the frozen raspberries and chia seeds. Blend with an immersion blender if a smoother texture is preferred. Add a little water if the mixture is too thick.
04
Assemble the dessert in a glass or jar by layering the semolina mixture, the raspberry chia jam, and finally the vanilla protein pudding.
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