This smooth raspberry chia seed pudding is sweet, soft, crunchy and nothing like the regular chia puddings you have tasted. And it will take you less than 10 minutes to make.
- 4 tablespoons chia seeds
- 7–8 tablespoons water
- 5 tablespoons of (almond) milk
- one teaspoon (or to taste) of date syrup or black strap molasses (any other sweetener will also do)
- enough (frozen) raspberries to cover the chia seeds
- cinnamon and vanilla powder to taste
- In a small glass combine the chia seeds with water. Slowly add the water spoon by spoon while stirring. Once all water is in the glass, stir the water very well with a spoon in the chia seeds. Scrap the bottom and the sides so all chia seeds are covered. Depending on the chia seeds and glass you might want to add one more tablespoons of water. You want to make a thick pudding. Also add the date syrup in the chia seed pudding. Combine well. It should not be dry, but there also shouldn’t be any water visible. A thick pudding is what you want. Cover the chia seeds now with a layer of (frozen) raspberries and a good splash of (almond) milk on top of the raspberries. Finish of with a good dash of cinnamon and vanilla and you can enjoy your pudding. You can of course have it later (or the next day), the pudding will be a bit thicker but when the raspberries are soft and crushed this will still create a smooth pudding. If you have the pudding a day a later add the milk before serving/in the morning.