Raspberry Chia Pudding
A hassle-free breakfast, this Raspberry Chia Pudding is a delicious vegan and gluten free breakfast recipe that is loaded with antioxidants, fibre, high quality protein, and omega-3.
Servings 2 people
Calories 232kcal
Ingredients
- 4 tablespoons chia seeds
- 1 1/2 cups coconut milk
- 1 tbsp maple syrup or keto maple syrup
- 1 tsp pure vanilla extract
- 1 pinch salt
- 2 cups fresh raspberries more for topping
- 2 tablespoons walnuts chopped
Instructions
- In a medium bowl, combine the chia seeds and coconut milk together and stir very well to avoid any chunks. Add the maple, vanilla extract, salt and mix everything very well. Using a plastic wrap, cover the bowls and refrigerate for about 4-5 hours. Or refrigerate overnight.
- After 4-5 hours, puree the raspberries in a food processor.
- In small glasses (or dessert dishes), add a layer of the chia pudding and then add a layer of pureed raspberries. Top the pudding with raspberries and some walnut.
Notes
- Use real vanilla extract instead of artificial extract for the best flavour.
- You can swap the coconut milk for a different milk of your choice such as cows milk, cashew milk, almond milk, etc.
- If you want the pudding to be thicker, you can mix in more chia seeds then let it set for an additional 30 minutes.
- To store: Keep the raspberry chia pudding in an airtight container in the fridge for up to 4 days.
- To freeze: Freeze the chia pudding for up to 2 months in a freezer-safe container. Remember to thaw it the night before you need it.
Nutrition
Serving: 1/2 | Calories: 232kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Sodium: 36mg | Potassium: 279mg | Fiber: 16g | Sugar: 12g