Raspberry chia pudding with juicy raspberries, superfood chia seeds and some almond milk. The morning after I made this chia pudding, I got a text from Alex. And Alex texts me every morning after leaving to work. Usually it’s “Morning, babe. How are you?”. But that morning it was a different text…
To die for?! Huh?! Bingo. Score. Got it. Going up on the blog.
If you have never tried chia then you are missing out on a huuuuuuuge superfood BIG time! Run to the nearest Costco or grocery store and grab the biggest bag of these cute little guys, that are not as innocent as they look.
Chia seeds are full of dietary fiber, complete protein, contain more Omega 3 than salmon and antioxidants power higher than blueberries. And it’s highly non-perishable, fairly affordable because you don’t need much and so versatile (proof => my Costco shopping list). More chia pudding combos I came up with over the years:
As Vancouver’s weather gets warmer in July, my backyard quickly fills up with these guys. Perfect for sending kids down for a snack and pick some for my raspberry chia pudding.
I love the taste and the low maintenance point of raspberries but the fact that they sprout all over my backyard drives me n-u-t-s. Cashew nuts? Cause that’s what the cream is made of. Some ground up cashews in Magic Bullet to a paste like consistency. Just smooth is enough, not like butter.
Ever tried cashews? If not run again to the nearest food store, grab raw and unsalted cashews and go nuts as cashews contain 75% less fat than many other nuts, protect your heart and maintain your bones. And trust me, you won’t miss any dairy cream. Who says? Me says. Me – Greek yogurt lover girl.
- 1/2 cup cashews, raw and unsalted
- 1 cup raspberries
- 2 cups vanilla almond milk, unsweetened
- 1/4 cup chia seeds
- 2 tbsp pure vanilla extract
- 1/8 tsp stevia extract or to taste
- In a Magic Bullet or small food processor, add cashews and process until smooth paste like consistency. Transfer into a medium glass bowl/container with a lid.
- Add raspberries and mash with a fork just a little bit to release the juice and flavour.
- Add almond milk, chia seeds, vanilla extract and stevia to the bowl/container and mix to combine. Cover and refrigerate for at least 4 hours or overnight. Stir and serve chilled. Optional: add extra raspberries, chia seeds or cashews on top.
Servings Per Recipe: 3
Amount Per Serving:
Total Fat: 12.9 g
Cholesterol: 0.0 mg
Sodium: 122.0 mg
Total Carbs: 17.1 g
Dietary Fiber: 8.1 g
Sugars: 2.3 g
Protein: 6.4 g
WW Points+: 5