Raspberry Chia Pudding
Chia Pudding is a great way to up your plant protein and fibre intake, and this Raspberry Chia Pudding is creamy, delicious, and super easy to make. Prepare this at the weekend so you have nutritious and customisable breakfasts throughout the week!
Ingredients
- 1.5 cups raspberries
- 1/2 cup chia seeds
- 1.5 cups pure coconut yoghurt
- 1.5 cups soya milk
- 1.5 tbsp maple syrup
- 1.5 tsp vanilla extract
- Raspberries, for topping
Serving options:
- Soya yoghurt
- Fresh raspberries
- Nut butter
- Granola (for some crunch!)
- Banana slices
Instructions
- Add the raspberries, coconut yoghurt, soya milk, vanilla and maple syrup to a blender and blend until smooth
- Pour into a large container or bowl and add the chia seeds. Mix with a whisk or a fork until the chia seeds are well dispersed. Cover and place in the fridge to set for at least 2 hours (or overnight!) After an hour or so, give it another stir.
- Serve with your choice of toppings - I like to layer up in jars with soya yoghurt and fresh raspberries. Enjoy! Store in the fridge, covered, for upto 5 days.