Chia & Raspberry Pudding

This raspberry variation of a chia pudding is simple, satisfying and very delicious as a breakfast or snack.
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"This raspberry variation of a chia pudding is simple, satisfying and very delicious as a breakfast or snack. You could even serve it for dessert if you sweeten it slightly by blending dates with the milk. It is also perfect as a quick, on-the-go breakfast to keep in the fridge. Add whatever toppings you prefer. We like to add some nut butter as it balances out the sweet and tangy fruit flavors."- David Freniel and Luise Vindahl

Recipe excerpted from the cookbook Green Kitchen Smoothies: Healthy and Colorful Smoothies For Every Day by David Freniel and Luise Vindahl. Purchase your own copy here.

1
Servings
1794
Calories Per Serving
Deliver Ingredients

Ingredients

  • 120 grams (4 oz/1 cup) fresh ripe raspberries (or frozen, thawed)*
  • 3 tablespoons desiccated coconut
  • 3 tablespoons black chia seeds
  • 1/2 teaspoon ground vanilla or vanilla extract
  • 250 milliliter (8½ fl oz/1 cup) plant milk of choice

For the Topping

  • hazelnut butter (or any other nut butter)
  • green kiwi fruit, chopped
  • fresh raspberries and blackberries
  • fresh mint leaves
  • hemp seeds

Directions

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. Let aside to soak in the fridge for at least 30 minutes or overnight. 

For the Topping

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.

* You can replace the raspberries with other berries or mashed fruit, and the milk with freshly squeezed juice.

Nutritional Facts

Total Fat
71g
100%
Sugar
33g
37%
Saturated Fat
22g
92%
Cholesterol
25mg
8%
Carbohydrate, by difference
151g
100%
Protein
143g
100%
Vitamin A, RAE
2625µg
100%
Vitamin B-12
11µg
100%
Vitamin B-6
4mg
100%
Vitamin C, total ascorbic acid
106mg
100%
Vitamin E, added
24mg
100%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
3337mg
100%
Choline, total
222mg
52%
Copper, Cu
4mg
0%
Fiber, total dietary
34g
100%
Folate, total
780µg
100%
Iron, Fe
37mg
100%
Magnesium, Mg
941mg
100%
Manganese, Mn
4mg
100%
Niacin
45mg
100%
Pantothenic acid
21mg
100%
Phosphorus, P
2377mg
100%
Riboflavin
3mg
100%
Selenium, Se
149µg
100%
Sodium, Na
1109mg
74%
Thiamin
3mg
100%
Vitamin D (D2 + D3)
18µg
100%
Water
83g
3%
Zinc, Zn
30mg
100%

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.