Raspberry chia seed pudding
This recipe is so incredibly simple it isn't something I have considered a recipe. Mainly because I end up using whatever berries I have leftover from the recipe testing I have done to flavour these delicious breakfasts/snacks I never ended up taking stock that other people might also want this deliciousness in their lives.
After testing out some new gummy bear recipes I decided to use the left over raspberry pulp to create a delicious sweet breakfast treat for myself and it didn't disappoint. I enjoy recipes like this because they help my groceries stretch out a little longer and cut down on the potential wasting that often happens when you are testing out new recipes.
That being said I couldn't just give you a recipe assuming you would also be making my gummy bears so I went back to testing and flushed something out that would be both delicious and simple to make. You can use left over raspberry pulp if you are using the juice straining method listed in the other recipe or you can use fresh or frozen whole raspberries both work really well.
Ingredients
1 bag of thawed raspberries, 400g
2 cups coconut milk, unsweetened
1/2 cup chia seeds
2 tbsp maple syrup (optional - I like it tart so I omit this)
Place coconut milk, raspberries and maple syrup in a blender and blend until completely smooth.
Transfer coconut raspberry liquid into a large sealable container and stir in chia seeds. Whisk everything together until seeds are evenly mixed in. Cover and place in the fridge.
Let the mixture sit for at least 60 minutes. I prefer to make mine ahead and enjoy breakfast the next morning.
*toppings: shaved unsweetened coconut, pumpkin seeds, hemp hearts, bananas or your fave nuts or seed are great topping options.
