Decadent chia seed pudding recipe
Spoil those you love with this deliciously decadent chia seed pudding recipe.
Part of making my house a home, is spoiling those I share it with. For my recent wedding anniversary, I wanted to make something yummy for a healthy breakfast to share with my husband.
We try to eat as healthy as possible. I have a sweet tooth which can make this challenging at times when all I want is chocolate and cake.
My husband is much stronger than I am when it comes to saying no to sugar. He is wonderful at keeping me focused and making better choices.
With that being said, I decided to make us a yummy anniversary breakfast that would tick all the boxes. Healthy, indulgent, and romantic.
Finding a healthy ‘romantic’ breakfast recipe was no easy feet until I stumbled across this amazing recipe for super creamy chia seed pudding by Rachel at cleanfoodcrush.com
So why is this so good?
Chia seeds are packed full of goodness and are a great source of omega-3s, antioxidants, fiber, magnesium and calcium. I used non-fat Greek yoghurt, however you could choose a non-dairy yoghurt instead if preferred. Great for getting those beneficial probiotics. This delicious raspberry chia seed pudding can be made vegan if desired, sweetened to taste, is creamy, tangy and sweet all in one. It is as delicious as it looks and can be made ahead of time.
I chose to use non-fat Greek yoghurt and only added 1/8th of a cup of maple syrup. For us this was just right touch of sweetness with the tangy puree. The great thing with this recipe is you can customize it to your preference.
I served mine in margarita glasses, (one of my go-to choices when entertaining) on a cloth laden wood tray. However any small sized bowl would work great, it is adorable in mason jars too. Easy to grab and go for those morning when you are in a hurry to get out the door.
Chia Seed Pudding Recipe
(as found on cleanfoodcrush.com)
https://cleanfoodcrush.com/super-creamy-chia-pudding-fresh-raspberry-puree/
Time: 10mins prep 4hrs to set
Makes approx. 4 servings
Ingredients
- 2 cups Greek yoghurt or coconut yoghurt
- 1 cup coconut milk
- 2 tsps vanilla extract
- 1/8-1/4 cup raw honey or maple syrup
- 1/4 cup chia seeds
Raspberry Puree
- 2 cups fresh raspberries
- 2 tsps fresh lemon zest
Instructions:
In a mixing bowl or glass container add all of your chia pudding ingredients (not including the raspberries and lemon juice).
Stir thoroughly to combine well.
Divide between 4 serving bowls or glass jars.
Refrigerate for at least 4 hours or overnight.
To Serve:
Using a fork, mash the raspberries with the lemon juice until well mixed and desired texture is achieved.
Divide and spoon on top of each chia seed pudding.
Enjoy!
Holy moly, looks delicious! Definitely going to give this a try. I love that it’s no bake and I love finding another way to use chia seeds. Thanks for sharing!
Hi Ashley,
Thank you. Its not only no bake, it is simple and quick to make (before setting time). Which means its a cinch to make ahead of time!
Id love to hear what you think once you have tried it.