Chia pudding makes for an energy dense and nutrient loaded dessert, breakfast or snack. It's a great source of protein, and fiber. The sugar present in this recipe comes from a small amount of maple syrup, and natural sugars from the raspberries. The coconut cream is high in saturated fat, so we know what you are thinking- Why would we suggest you eat it? Luckily, the saturated fat present in coconut milk is call lauric acid, which is not stored in the body like other saturated fat. Rather it is easily absorbed, digested, and used as energy, much like carbohydrates are 1. The chia pudding with raspberries is delicious on its own, but to dress it up for a valentine's day dessert, we love adding a little coconut cream!
[1] Dayrit, F. M. (2014). The Properties of Lauric Acid and Their Significance in Coconut Oil. Journal of the American Oil Chemists' Society,92(1), 1-15. doi:10.1007/s11746-014-2562-7
Makes 3 Servings
Ingredients:
- 1/2 cup chia seeds
- 2 cup almond milk
- 1 Tbsp. cocoa powder
- 1 cup frozen raspberries, thawed in the refrigerator overnight
Optional: Coconut Cream
- 1/2 can coconut milk, refrigerated overnight
- 1/2 Tbsp. maple syrup
- 1/2 tsp vanilla
Garnish with dark chocolate chunks and extra raspberries
Directions:
- In a medium bowl, whisk together chia seeds, milk, maple syrup and cocoa powder, until combined.
- Place in the refrigerator, covered for 2 hours, or overnight. Stir occasionally for the first 30 minutes.
If making cream coconut cream topping, include this step:
remove coconut milk from fridge and turn cap upside down before opening, pour out liquid (you will not need it for this recipe). In a medium bowl, with electric beaters, beat the coconut cream, maple syrup, and vanilla, until fluffy.
3. Layer chia pudding and thawed raspberries, top with coconut cream, add garnishes.
Recipe and photography courtesy of Tamara Saslove BASc, culinary student extraordinaire, and RD in the making.
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