Raspberry Vanilla Chia Pudding
Ingredients
-
1
cup
raw almonds, soaked at least 8 hours
-
4
cups
filtered water
-
2
cups
fresh raspberries (or thawed frozen ones)
-
½
cup
agave nectar or maple syrup
-
1
tablespoon
soft extra virgin coconut oil
-
1
tablespoon
vanilla extract
-
¼
teaspoon
fine salt
-
½
cup
chia seeds
Instructions
- Blend the soaked almonds, water, raspberries, agave nectar, coconut oil, vanilla extract, and salt until liquified.
- Strain the mixture through a fine mesh sieve into a bowl to create raspberry almond milk.
- In a separate bowl, combine chia seeds with the raspberry almond milk and whisk to prevent clumping.
- Let the mixture sit for at least an hour to thicken, preferably overnight in the fridge.
- Serve with toppings like fresh raspberries, shredded coconut, or chopped almonds.
Nutrition Facts (estimated)
Servings
5-6 cups
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
8g
Sodium
50mg
Cholesterol
0mg
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