Chia and Raspberry Pudding
This story originally appeared in the Winter 2016 issue of Cincinnati Health & Life Magazine .
To Your Health!
Here's a fun way to sneak more fruits and veggies into your diet - whip up one of these delicious, dessert-like smoothies. You won't know it's good for you.
This raspberry variation of a chia pudding is simple, satisfying and delicious as an on-the-go breakfast or snack. You could even serve it for dessert if you sweeten it slightly by blending dates with the milk.
For the Pudding
- 4 oz./1 cup fresh ripe raspberries (or frozen, thawed)
- 3 Tbs. desiccated coconut
- 3 Tbs. black chia seeds
- ½ tsp. ground vanilla or vanilla extract
- 8½ fl. oz./1 cup plant milk of choice
For the Topping
- hazelnut butter
- green kiwi fruit, chopped
- fresh raspberries and blackberries
- fresh mint leaves
- hemp seeds
Put the raspberries in a bowl and mash them with a fork. Stir in the coconut, chia seeds and vanilla and then pour over the milk and mix until well combined. Stir every now and again for the first 10 minutes to prevent lumps from forming.Set aside to soak in the fridge for at least 30 minutes or overnight.
The pudding is ready when the consistency is thick and jelly-like.Spoon into two medium-sized glass jars or a large one. Cover with a layer of nut butter and finish with the fruit,a few mint leaves and a sprinkling of hemp seeds. It can keep for a couple of days in the fridge (without the toppings), if unopened.
Last Updated: March 19, 2017