This delicious, vegan and gluten free Raspberry Chia Pudding is a healthy breakfast recipe loaded with antioxidants, fiber, high quality protein and omega-3.
In a medium bowl, combine the chia seeds and coconut milk together and stir very well to avoid any chunks.
Add the agave, vanilla extract and mix everything very well.
Divide the chia mixture between two bowls.
Using a plastic wrap, cover the bowls and refrigerate for about 4-5 hours.
After 4-5 hours, puree the raspberries in a food processor.
Mix the pureed raspberry and one of the chia puddings together. Now you have one red chia pudding (with the pureed raspberry) and white chia pudding (without raspberry puree).
In small glasses (or dessert dishes), add a layer of the white chia pudding and then add a layer of red chia pudding.
Top the pudding with coconut flakes and some raspberries.
dessert, gluten-free, healthy, low-carb, paleo, vegan, vegetarian
Nutrition InformationAmount per serving (1/2) — Calories: 232, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 1g, Sodium: 36mg, Potassium: 279mg, Carbohydrates: 30g, Fiber: 16g, Sugar: 12g, Protein: 6g