Prep Notes

Recipe Credit: Chia Pudding Recipe, Two Ways | Mark's Daily Apple (marksdailyapple.com)

Almond Butter and Raspberry Chia Seed Pudding Recipe

Serves: 1

Time in the kitchen: 5 minutes, plus two hours refrigeration time

Ingredients

• 3/4 cup unsweetened nut milk of choice (adjust amount based on how thick you like your pudding)
• 1/4 cup fresh raspberries
• 1 tbsp. + 1-1.5 tbsp. chia seeds
• 1/2 tbsp. flaxseeds
• 1/2 tsp. Vanilla extract
• Pinch of sea salt
• Monkfruit or stevia, to taste (optional)
• 1 Tbsp. almond butter
• Additional raspberries, for topping (feel free to add strawberries, blueberries or sliced bananas too)

Directions

In a high speed blender, blend together the milk, raspberries, 1 tablespoon of chia seeds (or more, if you like a very thick pudding), flaxseeds, vanilla extract, and salt.

Stir in the remaining chia seeds. Pour the pudding into a mason jar and refrigerate for 2 hours. Remove the mason jar from the fridge and add a few more fresh berries if you wish. Top with almond butter and additional raspberries and enjoy immediately or refrigerate overnight for breakfast. 

Hazelnut Mocha Chia Seed Pudding Recipe

Serves: 1

Time in the kitchen: 5 minutes, plus two hours refrigeration time

Ingredients

• 1/2 cup unsweetened nut milk of choice (adjust amount based on how thick you like your pudding)
• 1/4 cup brewed coffee
• 1.5 Tbsp. Hazelnuts
• 1 Tbsp. cacao powder
• 1 Tbsp + 1 tbsp. Chia seeds
• 1/2 tsp. vanilla extract
• Monkfruit or stevia to taste (optional)
• Hazelnuts and cacao nibs/100% chocolate pieces, for topping

Directions

In a high speed blender, blend together the milk, coffee, hazelnuts, cacao powder, 1 tablespoon of chia seeds, and vanilla extract. Add sweetener to taste and stir in the remaining chia seeds.

Transfer the pudding to a mason jar or similar container and refrigerate for two hours. Top with hazelnuts and cacao nibs/100% chocolate pieces and enjoy! This pudding can also be made ahead and refrigerated.