Coconut Raspberry Chia Pudding

By Through The Kitchen
April 10, 2018
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Author Notes: A delicious, filling breakfast that can be made in batches ahead of time.

Chia seeds are very rich in omega-3 fatty acids, antioxidants protein and fiber, as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. They aid digestion, keep you fuller longer and are a great addition to any diet!
Through The Kitchen

Makes: 1 cup (two servings)

  • 2.5 tablespoons chia seeds
  • 2 cups unsweetened coconut milk (from a carton)
  • 2 tablespoons maple syrup or other natural sweetener
  • 1 handful fresh or frozen raspberries
  • 2 teaspoons cacao nibs (optional for topping)
  • 1 tablespoon shredded unsweetened coconut (optional for topping)
  1. Combine chia seeds and coconut milk, to a high speed blender and mix until blended well.
  2. Add maple syrup to taste and stir well.
  3. Divide chia pudding evenly into two mason jars (~1/2 cup each) and top each with a handful of raspberries, cacao nibs, and shredded coconut (optional).
  4. Refrigerate for 3-4 hours, or overnight for best results. These will keep in the fridge for 4-5 days!

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