Blended Raspberry Chia Pudding

DESCRIPTION

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!

INGREDIENTS

• 8 tbsp chia seeds
• 480ml soy milk
• 3 tbsp monk fruit erythritol sweetener
• 1/2 tsp vanilla extract
• 125g fresh or frozen raspberries

INSTRUCTIONS

1. Place all ingredients in a high speed blender. Blend until mixture is completely smooth and creamy.
2. Transfer to 4 mason jars or containers with lids. Cover and refrigerate for 2 hours or overnight.
3. 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](https://chloeting.com/recipes/sugar-free-strawberry-granola) or my [Low-Sugar Chocolate Chip Granola](https://chloeting.com/recipes/low-sugar-chocolate-chip-granola)!

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