Description
Chia pudding with quick raspberry basil compote
Ingredients
Scale
chia pudding
- 1/4 cup chia seeds
- 1 cup nut milk (I use cashew milk)
- 1 scoop Genuine health vegan greens+0
- 1 tbsp maple syrup
- 2 tsp lemon zest
- 1 tsp vanilla extract
quick raspberry basil compote
- 2 cups raspberries (fresh or frozen)
- 1–2 tbsp water
- 2 tbsp basil leaves, finely chopped
- 1 tbsp maple syrup
Instructions
- Mix the chia seeds, nut milk, greens+O, maple syrup, lemon zest, and vanilla extract in a bowl. Place in the fridge to gel for 1-2 hours.
- To make the compote, heat raspberries and 1-2 tbsp of water in a small pot on medium heat for 2 minutes, stirring constantly to prevent burning.
- Reduce heat to low and let simmer for 3-5 minutes.
- Once the raspberries begin to break down, add the basil leaves and maple syrup. Remove from heat.
- To assemble layer the chia and compote in a jar.
- Top with fresh raspberries if desired.
Nutrition
- Serving Size: 1/2 serving
- Calories: 274
- Sugar: 17g
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 41g
- Fiber: 18g
- Protein: 7g