Organic Raspberry Chia Puddings

Danielle Dunsford Sunday, 01 October 2017

Dairyfree, Eggfree, Vegan & Raw!
Makes 6 serves
These little delights can be eaten anytime of day- breakfast, dessert- just prep it the night before & you're good to go! Use certified organic ingredients so that you're giving your body the nutrients it deserves and always cook with LOVE!
  • 2 cups nut milk (I make cashew or almond milk or a combo of both)
  • 1/2 cup chia seeds
  • 1 cup raspberries & strawberries (I used fresh strawberries & frozen raspberries)
  • 1 tbsp maple syrup
  • 1 tsp vanilla paste
Optional extras:
Linseeds/ sunflower seeds/ activated buckwheat/ nuts/ desiccated coconut
Add milk to a large bowl, then add chia seeds, vanilla & maple.
Stir gently every minute or so. Seeds will take about 15 mins to plump up.
Then scoop a heaped tbsp into glasses and top with berries, seeds & coconut.
Then add another heaped tbsp of chia mix.
Finish with nuts, coconut & buckwheat. The nuts I used were ground up macadamias.
Store in fridge covered in air tight container.
Will keep for 3-4 days- if they last that long! :) If you want to see more head on over to my facebook page,
Recipe by Danielle Dunsford, Wholefood Mum



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