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Raspberry Chia Breakfast Pudding by



Tin of Coconut Milk
1/4 cup + 1 tbsp of chia seeds
Half cup of frozen raspberries
1 tsp vanilla
6 dates


Soak the dates in hot water for half an hour, this makes them easier to whizz.

Place the dates, coconut milk, and vanilla extract in a blender and blend. Start on low and increasing to high speed until the mixture is completely smooth.

Add the raspberries and their juices. Blend on low just to combine.

Wizz in the chia seeds.

Pour the chia pudding into prepared jars.

Refrigerate overnight.

Top with shredded coconut and sliced almonds.

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