Raspberry Chia Pudding

by Valentin Jed


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Raspberry Chia Pudding

  • Author: Valentin Jed
  • Total Time: 10 + Overnight
  • Yield: 2 1x


  • ¼ cup unsweetened almond milk
  • ¾ cup full fat coconut milk
  • ¼ tsp vanilla extract
  • 3 tbsp chia seeds
  • ½ cup raspberries (fresh or frozen)
  • 2 tbsp hemp seeds


  1. In a medium bowl, whisk together the almond milk, coconut milk, vanilla.
  2. Add chia seeds and whisk to combine. Refrigerate for 20 minutes, whisking occasionally to distribute the chia seeds, until the chia seeds have absorbed the liquid and the mixture has thickened (it is best left overnight).
  3. Divide the pudding between 2 bowls. Top each serving with ¼ cup raspberries and 1 Tbsp hemp seeds.


  • Serving Size: 1
  • Calories: 331.9
  • Sugar: 6.5
  • Sodium: 34.4
  • Fat: 25.9
  • Saturated Fat: 15
  • Carbohydrates: 19.4
  • Fiber: 10.5
  • Protein: 7.8
  • Cholesterol: 0

Raspberry Chia Pudding
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