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Raspberry chia pudding

A few years ago, chia pudding was all the rage. It was the standard vegan dessert everywhere. Only, it usually tasted rather bland. That's when I started to give it a try myself and after only a few feeble attempts, I came up with a sensationally scrumptious recipe that only requires a handful of ingredients and tastes simply divine.
Prep Time 5 mins
Resting time 1 hr
Total Time 1 hr 5 mins
Course Breakfast, Dessert, Snack
Cuisine vegan
Servings 1 serving

Ingredients
  

  • ½ cup raspberries frozen are fine
  • ½ cup full-fat coconut milk or any other plant milk you have at hand
  • 2 tbsp chia seeds
  • 1 tbsp shredded coconut
  • 1 ts maple syrup
  • 1/2 piece kiwi fruit
  • 1/2 piece banana
  • 1 ts white almond butter optional

Instructions
 

  • Put the chia seeds into a bowl or glass jar and stir in the milk. Let it sit for at least an hour to allow the chia seeds to gel.
  • Gently stir in the raspberries and maple syrup.
  • Put it in the fridge for a scrumptious breakfast the next day or eat it straight away.
  • Before serving your raspberry chia pudding, top it with the cut-up kiwi fruit and banana and drizzle the (optional) almond butter over it.

Notes

Full-fat coconut milk is well worth the extra calories, trust me. It takes the creaminess of your raspberry chia pudding to the next level.
Keyword vegan