From our Culinary Medicine experts, give this raspberry chia pudding recipe a try the next time you’re craving for a (guilt-free) sweet treat.
1 cup raspberries (fresh or frozen)
½ cup almond milk (or other non-dairy milk of your choice)
½ cup full fat coconut milk
1 Tbsp. lemon juice
1 Tbsp. pure maple syrup
½ tsp. pure vanilla extract
Pinch ground cinnamon
¼ cup chia seeds
1. Combine all the ingredients, except the chia seeds, in the container of a magic bullet blender, 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: thehealthyfoodie.com