anchor.diff:  - 6 tbsp of soy or almond per serving cup 
   
   +++<u>Instructions</u>+++
  +
   - Mix the ingredients together in each individual serving cup. 
   - Let it sit in the fridge overnight, stiring twice within the first few hours.
   - In the morning, give it a stir; the consistency should be pudding like. If it's too thick, add a bit more milk and stir it until blended.
  
positive.code: - First layer will be the chia seed pudding. I prepare the pudding directly in the serving cups so there is no transfer needed, but you can make a big portion and spoon it into your serving cups later on.
  - Scoop chocolate peanut butter nice cream on top
  - Cut ginger thin cookies in half and place them in the nice cream so they stand on their own. (I used the Pepparakaka ginger thins from Ikea, so tasty!)
  - Sprinkle your favourite muesli, granola or oat mix on top. (I used a vegan christmas muesli mix we made and ordered pnline from Mymuesli.)
  
  image::gingerthinsikea.jpg#small[Ginger Thins Ikea Pepparakaka]
  image::chiabowl.jpg#small[Chia Bowl]
  
negative.code: 
  :hp-tags: [recipe, vegan, smoothie, smoothie bowl, peanut butter, chocolate, banana, nicecream, breakfast]
  
  I am obsessed with smoothie bowls and nice cream, as you can problably tell from my instagram feed :). At home, we make banana nice cream every other day; the flavours vary from peanut butter, to tropical fruit. This recipe turned out to be one of my favourite combinations and I wanted to share it because it's so perfect for New Year's morning breakfast.
  
  image::newyeartable.jpg#small[New Year Breakfast]
  
  