Chia Seed Pudding With Raspberry Jam

This raspberry blueberry chia seed pudding is very easy to make and super healthy. It requires only a few simple ingredients like chia seeds, plant based milk, and maple syrup.

One of the BEST things about chia seed pudding is what a breeze it is to assemble. Of course you can always take it to the next level, but most chia seed pudding recipes fall into the category of easy to prep.

I used white chia seeds for this recipe. Chia seeds are also incredibly rich in vitamins and minerals.

CHIA PUDDING INGREDIENTS

• 2 ½ cups almond milk
• ½ cup white chia seeds
• 1 tbsp. honey or maple syrup
• Pinch of sea salt

RASBERRY JAM INGREDIENTS

• 5 oz raspberries frozen or fresh
• 1 tablespoon maple syrup
• 1 teaspoon corn-starch
• 1/4 cup cold water

CHIA PUDDING METHOD

1. Whisk together all ingredients. Pour into coconut cups alternating with a layer of jam.
2. Let the mixture chill for 4 hours or overnight.
3. Just before serving, swirl raspberry jam into chia pudding. Top with shaved coconut.

RASBERRY JAM METHOD

1. Mix raspberries and maple syrup in a small saucepan.
2. Bring to a gentle boil over medium low heat, stirring.
3. Add corn-starch mixture to pan, keep stirring and simmering
4. Let mixture simmer gently for a couple minutes until jam is thick and has a deeper colour.

This chia seed pudding will keep in the refrigerator for up to 5 days.