If you love the idea of chia pudding but don’t like chunky texture, this recipe is for you! Blending turns it into a smooth, almost mousse-like texture. This one is flavored with juicy, tart raspberries which gives it a dreamy pink color too!
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Ingredients (4 servings)
8 tbsp chia seeds
480ml soy milk
3 tbsp monkfruit erythritol sweetener
1/2 tsp vanilla extract
125g fresh or frozen raspberries
Place all ingredients in a high speed blender. Blend until mixture is completely smooth and creamy.
Transfer to 4 mason jars or containers with lids. Cover and refrigerate for 2 hours or overnight.
When ready to serve, top with granola and more fresh raspberries or any other toppings of choice. Enjoy!
Don’t scale down the recipe otherwise you won’t have enough volume for the blender to blend the mixture properly.
Blended chia pudding will keep in an airtight container in the fridge for up to 5 days.
I used soy milk but feel free to use any milk of choice.
You may substitute monkfruit erythritol sweetener with any other sweetener of choice.