A simple recipe for MIni Raspberry Peach Chia Seed Pudding with tips and suggestions for flavour variations. A delicious dessert, afternoon snack, or healthy breakfast!
1cupplant-based milk,almond, cashew, coconut, etc.
⅓cupchia seeds
1.5tablespoonhoney,or maple syrup for vegan or Monkfruit for sugar-free
1pinchsea salt
½cupraspberries
2teaspoonhoney or maple syrup
1peach,pitted and diced
Instructions
Combine milk, chia seeds, honey (or maple syrup) and salt in a measuring cup or small bowl.
Let stand for 30-45 minutes or until thickened, stirring part way through as the seeds tend to sink to the bottom (or refrigerate overnight).
Set aside a few raspberries for garnish. Mash remaining raspberries with a fork and combine with honey or maple syrup, OR whir in a blender or small food processor to make a smooth sauce.
Dice peaches.
Layer in mini serving glasses, alternating pudding with fruit twice. Garnish with a few raspberries and diced peaches and serve.
Cover any leftovers. This chia seed pudding will last 3 - 5 days in the refrigerator.