Raspberry Chia Pudding
Summer is here and is time for ice-creams, mousses, granitas, sorbets, ice cakes and many other dessert loaded with delicious and juicy summer fruits.
Today’s Raspberry Chia Pudding is a very good choice for a fresh and light dessert. It is super pretty and a super nutritious late night treat. These little seeds are packed with omega 3 which helps to lower cholesterol while maintaining proper artery function, fibre. The essential protein found in chia seeds are good for cell regeneration and healthy muscles, hair, skin and nails. They are also high in vitamin B, perfect for weight management.
There are millions of ways to prepare chia puddings depending on your preferences and your mood. The only rule that you always have to follow are the proportions: 1 portion of chia to 4 of liquid.
As liquid you could use cow’s milk, almond milk, coconut milk or any other plant base milk. Also you could soak chia seeds with fruit juices or chocolate shake. Pair it with greek yogurt, coconut yogurt, almond butter, homemade jam…
I use to prepare a big batch of plain chia pudding, this away when I feel hungry or craving something sweet late at night I just need to worry thinking of its companion.
- 3 tablespoon chia seeds
- 120 gr raspberries, frozen or fresh
- 240 ml coconut milk
- few drops vanilla extract
- 240 ml Greek yogurt
- fresh raspberries to garnish
- fresh mint leaves to garnish
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In a big bowl, mash raspberries with a fork. Add chia seeds, vanilla extract and coconut milk. Mix with a fork and let it soak for 20-25 minutes, stiring from time to time.
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Divide mixture between 4 glasses, cover with Greek yogurt and garnish with raspberries and fresh mint leaves.