Great source of protein and healthy fats to kick start the day. Make a large batch and have breakfasts for the week or indulge on it as a healthy dessert for a dinner party.
I’ve been all week attending a conference and networking in the evenings which meant less than ideal amount of sleep and a couple more glasses of wine than what my body likes to have. But, because I like to get ahead of the game, I made these fantastic chia puddings on the weekend for a quick grab in the morning.
These puddings are great because they are full of antioxidants, hidden protein, good fats and have zero added sugar, so they work well as an occasional treat or for a quick breakfast grab on days when time is pressing.
I used empty almond butter jars to store the puddings, but you can use any food container that has a lid if you want to keep them for a few days.
Two-coloured berry chia puddings with raspberry sauce recipe
Preparation time: 10 minutes | Cook time: 5 minutes | Total time: 15 min
Dietary information: gluten-free, dairy-free, grain-free, paleo, sugar-free
For the puddings:
- 200 g – strawberries, blueberries or a combination of both (I made these using strawberries)
- 1 cup – chia seeds
- 1 cup – golden flax seeds, milled or ground
- 4 tbsp – collagen powder
- 1 can/400ml – full-fat coconut milk (substitute for almond or any other milk of your choice)
- 2 tsp – maca
For the raspberry sauce
- 100 g – raspberries
- 1/2 tsp – vanilla extract or ground vanilla beans
- Pour half of the dairy-free milk in a blender with the strawberries, flax seeds, collagen, and maca. Blend until smooth.
- Pour the berry mix into 4 jars and leave it aside.
- Add the chia seeds to the remaining milk and stir for a minute until the pudding-like texture starts to form. Place this mix in the fridge and leave it to rest.
- In the meantime, prepare the raspberry sauce. Heat up 2 tablespoons of water in a pan until it starts to boil or evaporate. Add the raspberries and gently press them with the help of a spatula or wooden spoon. Continue to press until they break down, add the vanilla and leave everything to cook for a couple of minutes stirring occasionally to thicken up the sauce. Set aside.
- Take the chia and milk mix out of the fridge and stir. Pour on top of the strawberry mix in the 4 jars.
- Finally, pour the raspberry sauce on top of the chia mix. Leave it to cool down for a minute. Close the lids and store in the fridge for up to 4 days!
You can add some fresh berries as a decoration or toppings as I did in the picture, but it’s not needed – they are tasty enough! 🙂