I used to make chia puddings for breakfast and snacks all the time, but it’s been a fair while since I’ve dabbled in getting creative with some new flavours! This is a super quick and simple recipe that’s packed with fresh flavours for spring. Berry and coconut is one of my favourite flavour combinations and I also think that the pink colour looks so pretty for this time of year! Valentines day is fast approaching, so I’m getting exited about filling my blog and Instagram feed with lots of pretty pink creations! I’ve never really been one for Instagram colour themes, but I’m getting quite into seasonal colours at the moment! Ya never know, this could become a thing!
Chia seeds are always a staple ingredient in my jars cupboard. They’re a great source of plant based healthy fats and are easily incorporated into daily meals. Obviously you can make chia seed puddings like I’ve done here, but you could also mix them into smoothies, baking, porridge or simply sprinkle them over your avocado toast!
Once you’ve got the basic chia pudding, you can get creative with different flavours and then of course.. there’s the toppings! My favourite things to add are some fresh fruit, yoghurt and usually some type of nut butter!
Serves 2- Ingredients
- 6 Tbsp chia seeds
- 2 tbsp coconut or greek yoghurt
- 1 cup rice milk
- 1-2 Tbsp honey
- Handful organic raspberries
- Heaped Tbsp desiccated coconut
- 2 Heaped tsp Arctic Berries Cranberry powder
- Dash of vanilla powder
Method
- In a bowl, combine the chia seeds, rice milk, honey and vanilla and mix everything together.
- Mash in the raspberries, then stir through the berry powder and coconut.
- Adjust any sweetness to taste and set aside in the fridge for an hour or overnight to thicken.
- Serve with your favourite toppings and enjoy!
