Give this Raspberry Chia Pudding recipe from our Culinary Medicine experts a try the next time you’re looking for a quick, guilt-free snack.
1 cup raspberries (fresh or frozen)
½ cup almond milk (or other non-dairy milk of your choice)
½ cup full fat coconut milk
¼ cup chia seeds
1 Tbsp. lemon juice
1 Tbsp. pure maple syrup
½ tsp. pure vanilla extract
Pinch ground cinnamon
1. Combine all the ingredients, except the chia seeds, in the container of a magic bullet blender or mini food processor or blender, and process until smooth, about 30 seconds.
2. Add chia seeds and stir with a spoon to incorporate the seeds. Do NOT process –you want the chia seeds to remain whole.
3. Divide equally between 4 bowls or glasses and refrigerate overnight, or at least 8 hours.
4. Garnish with a dollop of chilled full fat coconut milk, a few raspberries and a sprinkle of shredded coconut, if desired.
Nutrition per serving
Adapted from: https://thehealthyfoodie.com/raspberry-chia-seed-pudding/