I hope everyone enjoyed their christmas holidays! I spent a few days up north at my cottage, where a blessing in disguise happened…the internet got knocked out! This happened on Christmas Eve, as if Santa meant for it to happen. It was actually such a wonderful and rewarding experience, to completely disconnect from the world “online,” and indulge in the simple pleasures of life, like watching fire crackle and playing card games.
I also enjoyed some wonderful indulgences during the holidays, which is why it’s always great to squeeze in some clean-eating recipes between Christmas and New Years. I’ve been loving chia pudding this week! (maybe you already knew that from the name of my website!)
This is my classic chia pudding recipe, jazzed up with some raspberry compote, and served with some fresh berries. If you do not have fresh berries on hand, feel free to use frozen ones, or even any other fruit you like!Print
- 1/4 cup chia seeds
- 1 cup almond milk
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 2 cups raspberries (fresh or frozen)
- 1/2 cup assorted berries
- Place your chia seeds, almond milk, honey, and vanilla extract in a bowl, and mix together with a fork.
- Place your bowl in the fridge and let your pudding firm up for 2 hours, or overnight. I recommend stirring your chia pudding at the halfway mark, to get rid of any clumps that may have formed.
- To prepare your compote, place your raspberries in a pot on medium heat, stirring constantly until the raspberries have broken down into a jam like texture. (3-5 minutes)
- Lower to low, and continue to let simmer for 5 minutes.
- Your compote should be nice and thick.
- Using your favourite parfait glass, begin to layer chia pudding, raspberry compote, and fresh fruits
*If your raspberry compote is not sweet enough for your taste, you can add some honey to it.
*If you are in a rush and do not have time to wait a few hours for your chia pudding, a great trick it to add half the amount of liquid. This will give you a “quicky” version of a chia pudding!