Print
Raspberry Chia Seed Pudding
This delicious, vegan breakfast is also gluten-free. You can make it the night before and enjoy those extra few minutes in the morning.
-
1 1/4
cup
raspberries
fresh or frozen
-
1
cup
unsweetened almond milk
-
3
tbsp
chia seeds
-
1
tbsp
agave syrup
-
Wash the raspberries (if fresh) and put 1 cup of them together with the almond milk and syrup in a high-speed blender.
-
Blend the mixture until smooth and fine raspberry milk.
-
Fill the raspberry milk mixture in a glass and add the chia seeds.
-
Give it a good stir and set it aside for about half an hour.
-
Mix it again and place it in the fridge to thicken a bit for about 4-5 hours or overnight.
-
Top it with the rest of the fresh raspberries before eating.