Raspberries happen to one of my favourite berries, and the sharp tang is softened by the coconut and cooled by the almond milk. This pudding is a winner!
Prep Time : 5 mins
Cook Time : 5 mins
Resting Time : 20 mins
Course : Breakfast
Cuisine: Australian
Keyword: dairy free, gluten free, grain free, vegan
Servings: 2 people
Calories: 235kcal
Author: Kelly Orr
Equipment
- large bowl
- Whisk
- fork
- Measuring cups
Ingredients
- 1/4 cup Chia Seeds
- 1 cup Unsweetened Almond Milk
- 1/4 cup Vanilla Protein Powder
- 3/4 cup Raspberries divided
- 2 tbsps Unsweetened Coconut Flakes
Instructions
- In a large bowl, combine the chia seeds with the almond milk and the protein powder. Whisk well, making sure all the seeds are incorporated. Refrigerate for at least 20 minutes or overnight to thicken.
- In a small bowl, mash half the raspberries with a fork. Top the chia pudding with the mashed raspberries, remaining raspberries and coconut flakes. Serve and enjoy!
Notes
LEFTOVERS
Refrigerate in an airtight container for up to five days.
NUT-FREE
Use coconut milk instead of almond milk.
LIKES IT SWEET
Add a drizzle of maple syrup or honey.
PROTEIN POWDER
This recipe was developed and tested using a plant-based protein powder.
