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Super-Creamy Chia Pudding + Fresh Raspberry Puree
Have you tried making chia seed pudding?
It’s a great way to easily get all the benefits of those little chia seeds.
This is an EXCELLENT recipe to try out, because it’s super creamy, and the fresh lemony raspberry puree is so GOOD!
Takes just a few minutes to prepare and it’s packed with protein and nutrients for a quick, on-the-go breakfast treat!
Throw a batch of these together the night before, cover, and set in the fridge overnight, then enjoy anytime the next day!
We REALLY love these for breakfast, snacks, and/or dessert at our house!
Chia seeds are a good source of omega-3s, fiber, antioxidants, magnesium, and calcium. A one-ounce serving of chia seeds also contains 4 grams of protein.
➡️Sweetness Factor:
A very personal taste preference, so you may want to use more or less honey/maple syrup, depending on YOUR family’s specific taste preferences.
Makes about 5 servings
Ingredients
Chia Pudding:
- 2 cups Greek yogurt or coconut yogurt
- 1 cup coconut milk
- 2 tsps vanilla extract
- 1/4 cup raw honey or maple syrup
- 1/4 cup chia seeds
Raspberry Puree:
- 2 cups fresh raspberries
- 2 tsps fresh lemon zest
Instructions:
In a mixing bowl or glass container add all of your chia pudding ingredients.
Whisk thoroughly to combine well.
Divide the chia pudding base among individual serving mason jars or glasses.
Refrigerate for at least 4 hours to overnight.
Just before serving, place the fresh raspberries in a bowl together with the lemon zest. Using a fork mash until pureed as shown.
Top your chia pudding with the lemony raspberry puree and enjoy!
Stays good refrigerated for up to 2-3 days.
❤ Rachel
Ingredients
- Chia Pudding:2 cups Greek yogurt or coconut yogurt
- 1 cup coconut milk
- 2 tsps vanilla extract
- 1/4 cup raw honey or maple syrup
- 1/4 cup chia seeds
- Raspberry Puree:2 cups fresh raspberries
- 2 tsps fresh lemon zest
Instructions
- In a mixing bowl or glass container add all of your chia pudding ingredients.
- Whisk thoroughly to combine well.
- Divide the chia pudding base among individual serving mason jars or glasses.
- Refrigerate for at least 4 hours to overnight.
- Just before serving, place the fresh raspberries in a bowl together with the lemon zest. Using a fork mash until pureed as shown.
- Top your chia pudding with the lemony raspberry puree and enjoy!
- Stays good refrigerated for up to 2-3 days.
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