.png/:/cr=t:5.63%25,l:0%25,w:100%25,h:88.74%25/rs=w:1209,h:605,cg:true)
RASPBERRY CHIA SEED PUDDING
Try this delicious and nutritious Chia Seed Pudding recipe! Made with chia seeds, almond milk, raspberries, lemon zest, vanilla, and coconut flakes, this creamy treat is a perfect balance of flavors. Simply blend the berries, lemon zest, vanilla, and almond milk, then mix in the chia seeds. Let it thicken in the fridge for a few hours or overnight, and voila! Top it with your favorite toppings like fresh fruit, nut granola, or coconut flakes. Enjoy this delightful chia seed pudding that can stay fresh for up to a week in the fridge.
Serving: 1 Prep time: 5 minutes Cook time: - Minutes
Estimated nutrition per serving:
Calories 213.37kcal
Total Fat 10.2g
Carbs 25.73g
Sugars 11.83g
Protein 5.08g
Sodium 101.98mg
Fiber 11.51g
Ingredients:
- 2 tablespoons chia seeds
- ½ cup almond milk
- ¼ cup raspberries, fresh or frozen
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 tablespoon coconut flakes
instructions
Step 1:
For this recipe, you'll blend your berries, lemon zest, vanilla, with almond milk in a blender until smooth.
Step 2:
Pour the berry mixture into the chia seeds and stir with a whisk or fork until the chia seeds are evenly distributed.
Step 3:
Once you have combined your chia seeds with your base liquid, cover and store in the fridge for at least 2 hours until thickened or 8 hours overnight.
Step 4:
Be sure to stir your pudding occasionally during this process as the chia seeds tend to settle to the bottom of your base liquid isn't very thick. This also prevents clumps of seeds from forming at the bottom or sides of the container!
Step 5:
Once your pudding has set top it with your favorite toppings like fresh fruit, nut granola, or coconut flakes and your chia seed pudding is ready to eat!
Chia seed pudding has a long shelf life and will typically stay fresh for up to a week in the fridge.