If you didn’t already know, I love chia seed pudding. I have a few different versions that I love to make and this is definitely one of them. I love it because its a filling breakfast and the perfect amount of sweet. It contains fiber, healthy fats, protein, and antioxidants and it keeps me full for a few hours, which is a miracle because I get hungry often. This version has a homemade “raspberry jam” which is the simplest recipe I’ve ever made and only 3 ingredients. It’s not a typical jam, but for lack of a better word, I just call it that.
5 tbsp chia seeds, divided
1 cup coconut or almond milk
2 tbsp monkfruit, divided
1 tsp maple syrup
6oz organic raspberries
optional fruit like bananas, blueberries, raspberries, or blackberries for toppings
1. Mix 4 tbsp chia seeds, 1 cup of coconut milk, 1 tbsp monkfruit sweetener, and 1 tsp of maple syrup together and set aside.
2. Mix the raspberries, 1 tbsp of chia seeds, and 1 tbsp of monkfruit sweetener together. Mash the raspberries and thoroughly stir in the chia seeds and monkfruit. Let set for a few minutes while the chia seeds soak up the raspberries.
3. Once the chia seed and coconut mixture has been sitting for about 10-15 minutes and has thickened, you can top with raspberry jam and desired fruit toppings. The chia seed and coconut mixture is best when kept in fridge overnight to fully combine and soak, but it can be eaten right away too.