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Ingredients
US|METRIC
2 SERVINGS
- 1 butternut squash (large, enough to make 400 g cooked butternut squash purée)
- 2 tea bags (rooibos chai, or 2 tsp rooibos chai tea leaves)
- 4 Tbsp. chia seeds (white, we used white chia to keep the pudding’s bright orange colour, but black also works – and is cheaper and easier to find too!)
- 3 Tbsp. coconut oil
- 1 Tbsp. raw honey
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