Raspberry Chia Pudding

You are going to love this raspberry chia pudding with mint cashew crumble! This recipe is so easy to make with just a few ingredients and a few minutes of hands on time. This chia pudding is the perfect healthy breakfast or snack and because it's made with coconut milk it's dairy free and vegan.

Why you will love this recipe:

• This homemade raspberry chia pudding with mint cashew crumble is so easy to make.
• It has such a delicious flavour!
• It's dairy free and vegan.
• It's refined sugar free and safe for diabetics to eat.
• This chia pudding makes a delicious breakfast, snack or dessert.
• It's made with coconut milk.
• You can make it with fresh or frozen raspberries.
• It's made with pantry staple ingredients.
• It stores really well so it's perfect for meal prep and can be made the night ahead for an easy breakfast on the go.
• You can easily omit the crumble topping if you wish.
• This is a great make ahead breakfast and can be used instead of overnight oats.

Key ingredients and substitutions:

• Raspberries - either fresh or frozen raspberries can be used to make this healthy raspberry pudding.
• Coconut milk - I recommend using full fat coconut milk for the most rich and creamy chia pudding. If you can't have coconut I would use cashew milk instead.
• Honey or maple syrup - either of these natural sweeteners can be used to make this pudding. If you are vegan be sure to use maple syrup.
• Chia seeds - you can use either white or black chia seeds to make this raspberry chia seed pudding.

How to make this recipe:

Step one:

First, place a medium sized pot on the stove on medium heat.

Step two:

Next, add all the chia pudding ingredients, except the chia seeds, to the pot and bring to a boil.

Step three:

Turn down the heat and let the ingredients simmer for about 5 minutes, stirring frequently to break apart the raspberries.

Step four:

Now turn off the heat and let cool for 5-10 minutes.

Step five:

Transfer the ingredients to a bowl and stir in the chia seeds.

Step six:

Place the bowl in the fridge for at least 1 hour (or overnight for an easy breakfast). While the pudding is cooling you can make the mint crumble topping.

How to make the mint crumble topping:

Step one:

Place all the ingredients into your food processor.

Step two:

Then blend until the crumble reaches your desired consistency.

Step three:

When you are ready to eat the chia seed pudding, top it with the crumble and enjoy!

Tips and variations:

• You can use either fresh or frozen raspberries to make this raspberry pudding - if you use frozen raspberries it will just take a few extra minutes to cook.
• If you can't have coconut milk I would use cashew milk instead.
• If you are meal prepping feel free to make a double or triple batch.
• You can omit the mint crumble topping if you want to.
• Turn this into chocolate raspberry chia pudding by adding some chocolate chips!

How to store:

Store any leftover chia pudding in the fridge in an airtight container or jar for up to 3 days. Store the mint crumble in a separate airtight container in the fridge.

Frequently asked questions:

Other recipes you will love:

• Healthy chocolate sauce
• Chocolate raspberry smoothie bowl
• Raspberry blueberry sauce
• Chocolate raspberry cups
• Blueberry chia jam

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