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A small glass of chia pudding topped with fresh and frozen berries.

Red berry chia pudding

Juliette | Flourishing Kitchen
Red berry chia pudding filled with all your favourite berries. Delicious either as a quick breakfast or soft puddingy dessert.
5 from 20 votes
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Prep Time :10 minutes
Resting time :8 hours
Total Time :8 hours 10 minutes
Course: Breakfast
Cuisine: Vegan
Servings :2

Equipment

  • Measuring jug.
  • Fork.
  • Small bowl
  • 2 small glasses.

Ingredients
  

  • 1 cup (250ml) almond milk or your favourite plant milk.
  • 4 tablespoon chia seeds.
  • ½ teaspoon vanilla extract.
  • 1 tablespoon maple syrup or date paste.
  • 1 cup mixed fresh or frozen (defrosted) berries.

Instructions
 

  • Pour almond milk into the measuring jug. Add chia seeds, vanilla and whisk together with a fork, so that there are no lumps.
  • Divide into 2 glasses and allow to sit in the refrigerator overnight, so the chia seeds can soak up the plant milk.
  • In the morning remove the puddings from the fridge. Mash half the berries together in a small bowl, add the maple syrup plus 2 tablespoon chia pudding (1 tablespoon from each glass) then stir.
  • Divide the pink mixture equally over the top of each pudding. Top with the remaining mixed fruit then serve.

Notes

How about adding an extra topping such as chopped hazelnuts, cacao nibs or hemp seeds sprinkled over the top before serving?
You can double or triple this chia seed and almond milk mixture to make more servings.
At the beginning of the week, I pour the mixture into individual serving size glasses then keep them covered with plastic wrap in the fridge. Just add your favourite fruit toppings in the morning and you’re done!