Raspberry Chia Pudding
Recipe for a vegan and gluten-free Raspberry Chia Pudding. Chia Puddings are awesome because you can make them the night before and therefore enjoy them in the morning without any hassle.
- 1 cup unsweetened almond milk
- 1 1/4 cups fresh raspberries
- 3 tablespoons chia seeds
- 1 tablespoon brown rice syrup*
Wash the raspberries and put 1 cup of them together with the almond milk and brown rice syrup in a high-speed blender. Blend until it's a smooth and fine raspberry milk.
Fill the raspberry milk mixture in a glass and add the chia seeds. Give it a good mix and set it aside for about half an hour.
Mix it again and place it in the fridge to thicken a bit for about 4-5 hours or overnight.
Top the Raspberry Chia Pudding with the rest of the raspberries before eating.
* If you don't have brown rice syrup, you could use agave syrup or maple syrup instead.
If your glass only holds 1 cup, you have to reduce the amount of the ingredients slightly or fill it into two glasses.
Calories: 342kcal | Carbohydrates: 49g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Sodium: 347mg | Potassium: 373mg | Fiber: 22g | Sugar: 19g | Vitamin C: 39.3mg | Calcium: 579mg | Iron: 3.8mg