Whether you choose to enjoy it for breakfast or dessert, this Raspberry Chia Seed Pudding will no doubt become a favorite. Super quick and easy to make, it requires only a handful of ingredients; just whizz everything together and simply let it sit while you’re at work, or sleeping!
Got 2 minutes? Great, because that’s all you’ll need to whip up this super delicious Raspberry Chia Seed Pudding. And I’m not even exaggerating.
Indeed, your active role in the realization of this beautiful breakfast, snack or dessert, summarizes in throwing a handful of ingredients into a magic bullet or food processor, give them a good swirl, stir in some chia seeds and then transfer this lovely mixture into bowls or glasses and pop this all straight into the fridge.
Then the chia seeds will start working their magic; they’ll slowly expand and soften up and do what it is that only chia seeds know how to do: produce that yummy gel-like coating that we all dig so much. (of course, chia seeds will do way much more than just that for ya! You can read all about their multiple health benefits in this brilliant article).
Seriously, if there is one treat that you can enjoy without feeling one tiny bit guilty, this would be it. It tastes crazy good, but it’s even better FOR you! It’s a total win-win thing.
And if raspberries weren’t your thing, don’t let that stop you. Try subbing blueberries, strawberries, mango, bananas, pineapple, or any other fruit that you happen to like!
Combine the raspberries, full fat coconut milk, almond milk (or orther non-dairy milk of your choice), lemon juice, pure maple syrup, vanilla, cinnamon and salt in the container of a magic bullet blender or mini food processor or blender.
I personally love my magic bullet for this, but any small food processor or blender would do the trick.
Process until smooth, about 30 seconds…
Now add the chia seeds and stir with a spoon (or put the lid back on and give the container a good shake) to incorporate the seeds. Do NOT process, not even on pulse: you want the chia seeds to remain whole.
Divide the mixture equally between two bowls — or glasses — and refrigerate overnight, or at least 8 hours. This will give the chia seeds ample time to do their thing and work their magic!
When ready to serve, garnish with a dollop of chilled full fat coconut milk, a few raspberries and a sprinkle of shredded coconut, if desired.
This pudding will keep in the refrigerator for up to several days… But I honestly doubt it’ll last that long!
If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
Raspberry Chia Seed Pudding
- 1 cup raspberries fresh or frozen
- 1/2 cup almond milk (or other non-dairy milk of your choice)
- 1/2 cup full fat coconut milk
- 1/4 cup chia seeds
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup (or more or less, to taste)
- 1/2 teaspoon pure vanilla extract
- pinch ground cinnamon
- pinch salt I use Himalayan salt
- Chilled full fat coconut milk
- Whole raspberries fresh or frozen
- Unsweetened shredded coconut
Combine all the ingredients, except for the chia seeds, in the container of a magic bullet blender or mini food processor or blender and process until smooth, about 30 seconds.
- Add chia seeds and stir with a spoon to incorporate the seeds. Do NOT process - you want the chia seeds to remain whole.
- Divide equally between two bowls or glasses and refrigerate overnight, or at least 8 hours.
- Garnish with a dollop of chilled full fat coconut milk, a few raspberries and a sprinkle of shredded coconut at the moment of serving, if desired.