Chocolate raspberry chia puddings

Method

• 1
  Place the cacao, mixed spice, almond milk, half of the dates and 1 banana in a blender. Blend until smooth. Pour into a bowl. Add 1/4 cup of the chia seeds and stir to combine. Place in the fridge for 30 minutes to thicken.
• 2
  Meanwhile, for the raspberry layer, place raspberries, vanilla, coconut, coconut water and remaining banana and dates in a clean blender. Blend until smooth. Pour into a bowl. Stir in the remaining chia seeds. Place in fridge for 30 minutes to thicken.
• 3
  Divide the cacao chia mixture between four jars or glasses. Top with the raspberry chia mixture. Top with extra raspberries, shredded coconut, mint and extra chia seeds. Serve immediately or store, covered, overnight in the fridge.