Description
Creamy chia seed pudding made with berries, almond butter, vanilla and maple syrup. This blended vegan treat makes a nutritious breakfast or dessert.
Ingredients
Scale
Creamy Chia Pudding:
- 1/4 cup (45 grams) white chia seeds
- 2 cups (500 ml) milk of your choice
- 1 cup (100 grams) frozen raspberries
- 1 cup (100 grams) frozen blueberries
- 1/2 cup (125 ml) pure maple syrup
- 2 heaped tablespoons almond butter
- 1 tablespoon vanilla bean paste (or extract)
- good pinch of sea salt
To serve:
- 2 cups home made muesli or granola
- 1 cup (250 grams) greek (or coconut) yoghurt
- 1 cup (100 grams) fresh berries
- edible flowers (optional)
- 2 tablespoons honey
Instructions
To make the creamy chia pudding:
- Place the chia seeds into a blender and blitz until finely ground. Remove from the blender and measure 2 heaped tablespoons of ground chia. Set aside. (Save remaining ground chia seeds for next time).
- Place the 2 tablespoons of ground chia seeds, milk, raspberries, blueberries, maple syrup, almond butter, vanilla and sea salt into the jug of a blender.
- Blitz for 2-3 minutes or until thoroughly combined and smooth.
- Pour the mixture into a bowl and pop into the fridge for an hour or two.
To serve:
- Place a layer of muesli into a serving glass, layer with chia pudding and yoghurt, top with fresh berries, muesli, edible flower and honey. Enjoy x
Notes
This creamy chia pudding can be made vegan by using almond milk and coconut yoghurt.
Store creamy chia pudding in the fridge. Will keep for 1-2 days.
To speed up chilling time, place the chia pudding in the freezer for 30 minutes.
- Prep Time: 10 mins
- Cook Time: 1 hour setting time
- Category: Breakfast
- Method: No Heat
- Cuisine: American