Chia pudding is always my favourite snack/breakfast or even dessert. It’s so easy to make and you can really go crazy with different flavour. The key for a super delicious chia pudding is to use a very creamy non dairy milk ( I personally love cashew) so it will results in a super thick pudding. I love adding some granola for crunch and the raspberry puree is just perfect to add fruity flavour. For extra skin loving goodness I have used Love Arctic Crisp - Lingonberry powder, which is rich in vitamin E, antioxidants and fibre.
3 tbsp of chia seeds
1 cup of milk of your choice (the creamier the better, I have used cashew milk)
2 tbsp of Love Arctic Crisp powder
Optional: 1 tsp of maple syrup
150gr of fresh raspberries
An handful of granola of your choice
2 tbsp of coconut yogurt
Fresh berries to decorate
To make the chia pudding place the chia seeds, Love Arctic Crisp powder and the cashew milk into a large bowl and with a small whisk mix very well. Let the bowl sit in the fridge for about an hour, during this time the chia pudding should thicken up and assume a gloppy consistency. You can also make this the night before.
Place the fresh raspberries into a bowl and mash them with a fork until you have a puree.
Once the chia pudding is thick and creamy add it to a jar/ glass then layer it with the raspberry puree, add some granola and finally top it with the coconut yogurt. Decorate with some fresh berries and extra granola.
If you have any leftover chia pudding store it in an airtight container in the fridge for few days.
♥ Post and recipe by Elisa from @happyskinkitchen for Love Arctic ♥