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!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 2 minutesminutes
Resting time 8 hourshours
Total Time 2 minutesminutes
Servings 2
Calories 286kcal
Author Sonia! The Healthy Foodie
Ingredients
1cupraspberriesfresh or frozen
1/2cupalmond milk(or other non-dairy milk of your choice)
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.