Chia Pudding has always been so interesting to me, and because it went from something that I initially wasn't a fan of to something that I often crave, I needed to perfect my recipe. If you think the texture might not be appealing, I completely understand but urge you to try. I am not a fan of tapioca, which has a similar slimy texture, but chia pudding has a little more crunch and a lusciousness to it that will change your mind!
This chia pudding is so creamy and so dreamy that I had to share it with you all. I often use this as a pre-workout post-workout snack because I sneak in a pinch of maca, an ancient superfood that boosts energy and strengthens your immune system. You can also top this with any fruit of your choice, as well as your favorite granola or dried fruit.
Chia Pudding with Raspberries
1/4 cup plus 2 tbs. of chia seeds
1/4 unsweetened coconut milk
2 tbs. coconut cream
1/4 teaspoon maca
1/4 cup raspberries (fresh or frozen)
For raspberry puree: blend raspberries in blender until smooth. That's it! Go with frozen raspberries for a slightly thicker puree.
For chia pudding: combine all of the ingredients into a bowl and mix well. Let sit in the refrigerator for at least 45 minutes or until slightly firm and creamy when you mix. If your pudding is too thick, add additional coconut milk. If your pudding is too loose, add more chia seeds one tablespoon at a time. Let pudding sit for 15 minutes before adding more chia seeds since the seeds will expand and absorb. Layer your pudding and raspberry puree in a glass or bowl, and enjoy!