Let’s talk chia pudding.
Now of course you know I’m a big advocate of chia. (hence the blog name) I love tossing some chia seeds on my salads, yogurts, toasts…really just about anything! But one of my favourite ways to enjoy chia is as a pudding.
This raspberry chia pudding is bursting with berry flavour. If your not a huge fan of chia pudding to begin with, then I would definitely recommend trying chia pudding this way. It soaks up all the juice from the raspberries are really becomes just a pop of raspberry flavour, almost like a healthy raspberry Jello!
I love this recipe too because you can just store it in a mason jar, and take it with you to go. It makes a great breakfast, snack, or dessert! It’s also great because you can use fresh or frozen raspberries, so you can enjoy this raspberry chia pudding recipe all year long.
I love topping this raspberry chia pudding with fresh fruit and coconut flakes, but it would also be great topped with nuts or yogurt if your looking to make your chia pudding a little more rich in protein. (You could also even try mixing in a scoop of your favourite Protein Powder.)
bowl from: freer ceramics
- If your using frozen raspberries, let them defrost.
- Using a fork, mash your raspberries in a bowl until they are almost a puree-like texture.
- Add the chia seeds, almond milk, maple syrup, and dragonfruit powder and whisk together until combined.
- Allow to sit for 5 minutes, and then whisk again removing any clumps that may have formed.
- Place in the fridge for 2-4 hours.
- Serve with your favourite fruit