Raspberry Chia Pudding

Chia seeds pudding: an easy-to-make dessert.

These seeds are rich in omega oils, making them ideal for balancing gut constitution and boosting energy.

I made this yummy raspberry chia pudding several times. Once, I prepared it for a yoga teacher training course, and another time for students at Quinta (farm hotel) in the UK.

The first time, it was made using freshly harvested raspberries in May and June, when our nearly 3000 berry plants bloom and bear fruit. We often sell a few hundred kilos at farmers’ markets in Covilha, Portugal. The volunteers loved the tart, and it was specially made for vegan individuals who adore sweets.

Print Recipe

Raspberry Chia Pudding

Dessert – European

Serves: 8

Prep Time: 10 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Raspberry Chia Pudding is a delightful, aromatic, and refreshing dessert. It offers a unique breakfast-dessert experience with its beautiful presentation and delightful flavors that are sure to enchant your senses.

Ingredients

• 1/2 cup chia seeds
• 1 liter almond milk or coconut milk
• 1 cup rice syrup or agave
• For topping: wild berries of your choice***
• 1 tablespoon kuzu powder dissolved in 2 tablespoons water

Instructions

1

Soak the chia seeds in the almond milk (or coconut milk) combined with the rice syrup or agave.

2

Refrigerate the mixture for one hour until it becomes firm.

3

In a small pot, dissolve 1 tablespoon kuzu powder in 2 tablespoons water and bring it to a boil until the mixture turns thick and transparent.

4

Fold in the wild berries topping gently to achieve a chunky consistency.

5

Spoon the chilled chia pudding into a cup or bowl.

6

Top with the fruit blend and garnish with a slice of strawberry or raspberry.

Nutrition

• 180.1 Calories
• 44.7g Carbohydrates
• 0.0mg Cholesterol
• 4.3g Fat
• 6.4g Fiber
• 2.0g Protein
• 21.3mg Sodium
• 0.0g Trans fat