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Blended Raspberry Chia Pudding
Blended Raspberry Chia Pudding
5 min
Prep Time
0 min
Cook Time
5 min
Total Time
Preview
Blended Raspberry Chia Pudding
5 min
Prep Time
0 min
Cook Time
5 min
Total Time
Dairy Free
Vegan
Vegetarian
Gluten Free
Avg 4.5 stars (222)
Rate this recipe
Ingredients (4 servings)
Metric
Imperial
8 tbsp
chia seeds
480ml
soy milk
3 tbsp
monk fruit 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!
Notes
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.
You can enjoy the blended chia pudding as is or with toppings. It’s really good with my
Sugar-Free Strawberry Granola
or my
Low-Sugar Chocolate Chip Granola
!
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