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BAM Cake converter 
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Ingredients:
- 50 g chia seeds
- 400 ml coconut milk
- 1 teaspoon BAM vanilla paste
- 2 tablespoons BAM coconut protein spread
- BAM mango topping
Instructions:
1
In a medium bowl, mix the chia seeds and coconut milk. Add the BAM vanilla paste and stir well to distribute the seeds evenly and dissolve the paste.
2
Leave the mixture to stand for 10 minutes, then stir again to prevent lumps forming.
3
Cover the bowl with plastic wrap and place in the fridge for at least 4 hours or overnight to allow the chia seeds to swell and the pudding to thicken.
4
When the chia pudding is ready, take it out of the fridge and stir it to get rid of any lumps.
5
Add the BAM coconut protein spread and stir well to distribute it evenly over the pudding.
6
Divide the pudding between serving glasses or coconut bowls.
7
Add a few spoonfuls of BAM mango topping on top of each pudding.
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