This Overnight Raspberry Chia Pudding is a delicious vegan and paleo snack recipe that easily doubles as a quick breakfast on-the-go! Prep the night before for a delicious treat the next day!
Author:Spirited and then Some
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Yield:2 servings 1x
1 cup coconut cream
1 cup raspberries
2 tablespoons maple syrup
1 teaspoon vanilla extract
3 tablespoons chia seeds
In a high speed blender, combine the coconut milk, raspberries, maple syrup, and vanilla extract and mix on a low setting until the ingredients start to combine.
Gradually increase the speed to medium, or only as high as it will go without the blades clogging. Blend until smooth, using a tamper to scrape the sides and push the ingredients into the blades. Do not over-mix or blend on high speed.
Once the ingredients are blended to your liking, then scoop the mixture out of the blender, pour it into a jar, and stir in the chia seeds. Chill overnight to let thicken.
In place of coconut cream, chill a can of full-fat coconut milk for several hours (do not shake the can prior to chilling). Remove from the refrigerator, skim the cream off the top of the can, and use that in this this recipe. Discard the oil that settles at the bottom of the can.
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