For the raspberry puree:
150g raspberries, divided
1 tbsp. RAW Organic Acacia Flower Honey
3 tbsp. RAW Organic White Chia Seeds
For the yoghurt:
250g coconut yoghurt
20g RAW Organic Acacia Flower Honey, or to taste
15g rolled oats
2 sprigs mint
Put the raspberries in a sieve and push them through with the back of a spoon until you have squeezed out all of the juice and all that is remaining are the seeds. Discard the seeds.
Stir in 1 tbsp. honey and the chia seeds. Leave to chill in the fridge for 30 minutes minimum to allow the chia seeds to swell and the purée to thicken.
Mix together the yoghurt, honey and oats. Leave to chill in the fridge for 30 minutes minimum to allow the oats to swell.
To serve, spoon some of the yoghurt mixture into the bottom of a glass, then follow with some raspberry purée and a few fresh raspberries. Continue to layer up each part like this until you have used up all of the mixture. Top with more raspberries and a sprig of mint.