Raspberry Chia Pudding is tangy and mild in flavor and balances well with chia seeds. The raspberry bright color makes them very beautiful and appealing to the eye as well as being very nutritious and healthy.

You can use the kind of milk you prefer either vegan version of almond milk, coconut milk or dairy milk. The chia seeds give the pudding an appealing look as they turn gelatinous when soaked in milk or water.

Here is a recipe that you might be interested in: Avocado Chocolate Pudding

Ingredients For Making Raspberry Chia Pudding

• 1 cup fresh raspberries
• 1 handful raspberries for garnishing
• 1 cup milk (dairy, oat almond or coconut)
• 2 tbsp. chia seeds
• 2 tbsp. organic honey
• 1/2 tsp. vanilla essence
• 1 tbsp. lemon juice

How To Prepare Raspberry Chia Pudding

1. Put the raspberries in a blender and blend until smooth, or mush them until they are smooth, put in a bowl, add the milk, honey, vanilla essence and stir in the chia seeds. Put aside for 5 minutes and then stir again to prevent it from clumping.
2. Put in the fridge for at least 5 hours or overnight for it to get thick, top with some raspberries and a drizzle of honey. Serve while still chilled.