I will be honest and say the when I first had chia pudding I did not love it; I didn’t really like it at all. I was not into the texture at all, and any of the ones that I tried had very little flavour. But in the name of eating a healthy breakfast (which I’m terrible at) I thought I would keep at it and decided to develop a few of my own recipes.
So far I have a few that I actually like, and Clint does too – bonus! I love mixing fruit with chia as it adds a ton of natural flavour and sweetness.
YIELD – 4-6 servings
- 2 cups of unsweetened vanilla almond milk (I use Silk brand)
- 1/2 cup black chia seeds (you can use any chia seeds)
- 1 tbsp. raw honey for chia pudding & 1 tbsp. honey for raspberries (or maple syrup if you’d like it to be vegan)
- 1/2 tsp. vanilla
- 1 cup of raspberries (frozen or fresh) + a few for garnish
- Shaved coconut for garnish (optional)
*Special Notes: I use unsweetened vanilla almond milk because I feel the regular vanilla almond milk is too sweet. So if you decide to use regular you might want to adjust the amount of honey you add to the pudding, if at all. If your raspberries are fresh, you can keep in the refrigerator for up to 5 days, if your raspberries are frozen and thawed, you can keep in the refrigerator for up to 3 days.
- Mix together milk, chia seeds, 1 tbsp. of honey and vanilla in a bowl. Stir until combined, let sit for 5 minutes and then stir together again to make sure the chia seeds haven’t clumped together.
- Cover and let sit in refrigerator for at least 4 hours to overnight.
- In the meantime, take the raspberries (if frozen make sure they’re thawed) and mash together with the other tbsp. honey.
- Once chia pudding is ready, layer with raspberry puree in small mason jars or glasses.
- Top with coconut shavings and raspberries and serve.
If you’re interested in more recipes – I’ve posted another one over at MilkandConfetti.com, it’s a family friendly creamy coconut orange chia and it’s delicious.
Hope you enjoy.
Till the next recipe,