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Makes
1 cup (two servings)
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
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Ingredients
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2.5 tablespoons
chia seeds
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2 cups
unsweetened coconut milk (from a carton)
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2 tablespoons
maple syrup or other natural sweetener
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1 handful
fresh or frozen raspberries
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2 teaspoons
cacao nibs (optional for topping)
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1 tablespoon
shredded unsweetened coconut (optional for topping)
Directions
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Combine chia seeds and coconut milk, to a high speed blender and mix until blended well.
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Add maple syrup to taste and stir well.
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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).
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Refrigerate for 3-4 hours, or overnight for best results. These will keep in the fridge for 4-5 days!
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