Raspberry Pecan Chia Pudding
I spoke recently about superfoods and smoothies at an event in Washington, DC, and I was surprised at how many people had never tried, or even heard of chia seeds. Is that you?
Chia seeds benefit us with anti-inflammatory properties; they’re a healthy source of Omega 3 fatty acids, high in fiber and protein, and smoothie lovers appreciate how they thicken naturally when these tiny seeds are added to liquid.
They taste almost like old school tapioca pudding.
Here’s my latest version of chia pudding. I prefer using liquid stevia to keep my sugar intake in check, but you can use whatever healthy sweetener you have in the cupboard.
Fresh raspberries are abundant right now, and southern pecans make me feel like summer.
Here’s hoping you love it!
Ingredients
2 cup coconut milk
15 drops liquid vanilla stevia (note: you can substitute 2 tsp of maple syrup or honey if you desire)
1/2 cup whole chia seeds
1 teaspoon vanilla extract
pinch sea salt
1 teaspoon raw cacao powder
1 cup fresh raspberries plus extra for topping
1/4 cup chopped pecans for topping
1 teaspoon ground cinnamon for topping
Preparation
1. In a 1-quart mason jar or other container with a tight-fitting lid, combine the coconut milk and liquid stevia.
2. Shake well to combine.
3. Add the chia seeds, vanilla extract, sea salt, cacao, and berries.
4. Shake well to combine all ingredients. Refrigerate for at least 4 hours or overnight. When the pudding
thickens, it’s ready.
To serve, spoon the pudding into small bowls. Top with additional berries and seeds or nuts; sprinkle with the cinnamon.
Makes 4 servings.
Ali / 7.13.2015
Is the coconut milk the one you get in a can? Full fat? Thanks!
Holli / 7.19.2015
Hi Ali, I don’t love canned coconut milk because of the toxins in the can. We use coconut milk that we make ourselves, using a blend of coconut meat and water, for a creamy effect. Some brands in boxes are a good choice, too, but I also recommend avoiding carrageenan as an additive.
Hope this helps!