Overnight Raspberry Chia Pudding

Chia seeds come from a flowering plant in the same family as mint, they are native to Mexico and Guatemala and have been used for centuries by the indigenous populations, mainly for nutritious beverages. They are a rich source of omega 3 fatty acids and B vitamins and are considered low carb as they are 100 percent dietary fiber.  When chia seeds are soaked in a liquid they absorb 12 times their own weight and thicken liquids to form a gel, this makes them perfect for thickening this combination of almond milk and pureed raspberries resulting in a texture which somewhat resembles a pudding or a yoghurt.  This makes a fantastic, filling breakfast and takes very little effort to prepare.

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makes: 6 SERVINGS




2 cups (480 ml) unsweetened almond milk
1/2 cup (120 ml) heavy cream
1 cup (125 g) fresh raspberries
½ cup (95 g) chia seeds
6 tablespoons sola sweetener
Pinch salt



1. Place the almond milk, Sola sweetener and fresh raspberries into a blender and blitz until the raspberries are well broken down and the almond milk has turned pink in color.  Pass through a sieve into a large mixing bowl.

2. Add the cream, salt and chia seeds and whisk until well combined. Cover the bowl with plastic wrap and place into the refrigerator overnight or for at least 4 hours.

3. When you are ready to serve the chia pudding, remove from the bowl and whisk well, the chia seeds will have swelled overnight, and the mixture should resemble the thickness of yoghurt.

4. Spoon the pudding into individual serving glasses and top with fresh berries and fruit of your choice.


For Vanilla Chia Pudding

Simply omit the raspberries and add 1 teaspoon of vanilla extract