Breakfast, lunch or dessert? That is the question I ask myself every time I make these wagon wheel chia puddings. They are so incredibly indulgent but at the same time they make a really healthy and filling breakfast or lunch option. Once you have the liquid-to-chia-seed ratio recipe, you can play with the ingredients and create different flavoured chia puddings. Swap out the raw cacao and add a teaspoon of vanilla extract for a little variation, and replace raspberry chia jam with some sliced banana and a dollop of peanut butter. The options are endless.