Raspberry Chia Pudding Parfait
Ingredients
Chia Pudding
-
1
can (13.5 oz.)
full-fat coconut milk
-
⅓
cup
chia seeds
-
1
tsp
vanilla extract
-
1
Tbsp
organic maple syrup (optional)
Raspberry Sauce
-
1
bag (10 oz.)
organic frozen raspberries
-
splash
water
-
1
tsp
vanilla extract
-
1
Tbsp
organic maple syrup (optional)
-
2
Tbsp
chia seeds
Optional Toppings
-
to taste
gluten-free or grain-free granola
-
to taste
coconut flakes
-
to taste
sliced almonds or nuts of choice
-
to taste
nut butter
-
to taste
fresh fruit
Instructions
- Blend all chia pudding ingredients until smooth and combined, then refrigerate overnight to set.
- If the pudding is too thick, stir in non-dairy milk until the desired consistency is achieved.
- Cook frozen raspberries and water in a saucepan over medium heat for 5-8 minutes until broken down.
- Stir in vanilla and optional maple syrup, then simmer for 2-3 minutes before adding chia seeds.
- Cool the raspberry sauce and refrigerate overnight.
- Layer chia pudding and raspberry sauce in containers, adding granola and toppings as desired.
- Serve immediately or store in the fridge for up to 4-5 days.
Nutrition Facts (estimated)
Servings
4-5 servings
Calories
288
Total fat
18g
Total carbohydrates
24g
Total protein
6g
Sodium
15mg
Cholesterol
0mg
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