Mini Raspberry Peach Chia Seed Pudding
A simple, straightforward recipe for MIni Raspberry Peach Chia Seed Pudding with tips and suggestions for flavour variations. A healthy dessert, afternoon snack, or even breakfast!
Prep Time 10 minutes
Chilling time 3 hours
Total Time 10 minutes
- 1 cup plant-based milk, almond, cashew, coconut, etc.
- 1/3 cup chia seeds
- 1.5 tbsp honey, or maple syrup for vegan
- 1 pinch sea salt
- 1/2 cup raspberries
- 2 tsp honey or maple syrup
- 1 peach, pitted and diced
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.
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.
Calories: 177kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Sodium: 125mg | Potassium: 202mg | Fiber: 8g | Sugar: 16g | Vitamin A: 165IU | Vitamin C: 8.8mg | Calcium: 229mg | Iron: 1.7mg