For the hearts:

  • 1/2 cup raspberry puree
  • 1/4 Real Layers Vanilla Frosting


           1. Combine the raspberry puree and Real Layers Vanilla Frosting in a food processor and           blend until smooth.

     2. Pour about 1/4 inch into heart shape moulds and freeze until solid.

​     3. Decorate the chia pudding jars with one heart each.



  • 1/4 cup chia seeds
  • 1/4 cup milk (we used almond milk)
  • 1 cup frozen or fresh mango chunks
  • 1/4 cup Real Layers Vanilla Frosting
  • 2 tablespoons raspberry puree (optional, for creating different colours)
  • 1 teaspoon spirulina powder (optional, for creating different colours)


1. Spilt the 1/4 of chia seeds into 3 small jars.

2. Split the milk into same 3 jars and stir to combine.

3. In one jar add the raspberry puree (stir to combine), in a second jar add the spirulina      (stir to combine). Third jar will have just the milk. Place lids on all jars and refrigerate      for at least 2 hours or overnight.

4. In a food processor, add mangoes and Real Layers Vanilla Frosting and blend until            smooth (refrigerate until you are ready to assemble).

5. When you are ready, use short glasses or jars and layer the different flavours of chia        puddings with the mango mixture.