Raspberry chia seed pudding
- Prepare
- over 2 hours
- Cook
- over 2 hours
- Serve
- Serves 4
This low-sugar (and potentially vegan) chia seed pudding is the perfect dessert for hot days but it's also a great make-ahead breakfast for lazy mornings.
This dessert provides 575 kcal, 7g protein, 22g carbohydrate (of which 11.5g sugars), 52g fat (of which 32g saturates), 12g fibre and 0.1g salt per portion.
Ingredients
For the chia pudding
- 400g/14oz of full-fat crème fraîche (see the recipe tips for a vegan alternative)
- 6 tbsp chia seeds
- 2 tbsp vanilla extract
- 4 tsp honey, preferably raw, to taste
- 300g/10½ raspberries
- 20 drops pure stevia extract
To garnish
- small handful toasted desiccated coconut or chopped almonds
- ½ unwaxed orange, grated zest only
Method
Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet.
Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight.
To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest.
Recipe tips
As an alternative to the crème fraîche you can use 80g/3oz cashews. Put the cashews in a bowl and pour over 500ml/17fl oz of cold water. Soak for 3 hours, then drain well and rinse under cold running water.
