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Raspberry Vanilla Chia Pudding

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Prep Time 10 minutes
RESTING TIME 8 hours
Total Time 10 minutes
Servings 5 -6 cups
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Ingredients

  • 1 cup raw almonds, soaked at least 8 hours
  • 4 cups filtered water
  • 2 cups fresh raspberries (or thawed frozen ones)
  • ½ cup agave nectar or maple syrup
  • 1 tablespoon soft extra virgin coconut oil
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt
  • ½ cup chia seeds

Instructions

  • Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified.
  • Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially.
  • Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds.
  • Allow the mixture to sit for a good hour so that the chia seeds can do their thing and thicken up the mixture to a pudding consistency. I find the taste and texture is truly bang-on after an overnight soak in the fridge. Whisk it up here and there to further prevent clumping of the seeds.
  • Serve pudding with fresh raspberries, shredded coconut, chopped almonds, cacao nibs or anything else you like on top. Store leftovers in a sealed container in the fridge.

Equipment

Recipe Notes

  • As stated above, I love eating this for breakfast with lots of fresh fruit. Stir a handful of oats in there and you've got yourself a fairly hearty morning meal.
  • Also, this pudding evokes that slippery tapioca-ish quality that is either love or hate. Just keep that in mind :)
Raspberry vanilla chia pudding can be enjoyed for breakfast or as a lightly sweet dessert! Naturally vegan and grain/gluten-free.