Preview
Blended Raspberry Chia Pudding
5 min
Prep Time0 min
Cook Time5 min
Total TimeIf 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!
Ingredients (4 servings)
MetricImperial
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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