It’s the perfect week for a big batch of chia pudding. We first ran this beautiful recipe in 2016, but love it so much we wanted to pull it up out of the archives…
We’d love to give a big hug to whoever first came up with the genius concept of chia pudding. Instead, we’ll just rave about our new favorite recipe for it. This berry chia pudding comes from our wellnessy couple crush, Green Kitchen Stories – and yes, this hazelnut butter, mint and raspberry recipe is as delicious as it looks.
Like everything else we love from this team (including this nice cream), their chia pudding offers what is essentially dessert with a punch of major nutrition: coconut, herbs, and hemp seeds to start, then raspberries for anti-inflammatory antioxidants, and superfood chia seeds to provide omega-3s, fiber and plant protein (7 grams for every 3 tablespoons of raw chia!). Try this gorgeous recipe, then make your way through everything else inside their newest cookbook, Green Kitchen Smoothies.
This raspberry variation of a chia pudding is simple, satisfying and very delicious as breakfast or a 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.
Coconut + Berry Chia Pudding
Serves 2 (or 1 large serving)
Ingredients:
1 cup fresh ripe raspberries (or frozen, thawed)*
3 Tbsp desiccated coconut
3 Tbsp black chia seeds
½ tsp ground vanilla or vanilla extract
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
* You can replace the raspberries with other berries / mashed fruit, and the milk with freshly squeezed juice.
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.
Set aside to soak in the fridge for at least 30 minutes or overnight. 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.
For more chia pudding perfection, snag our recipes for this chocolate pomegranate version and these fruity chia breakfast bowls!
