Serves 2 (or one large serving)
I’ve never been a huge fan of breakfast and being on a health kick makes it a lot harder because I’m also not too fond of the sweet breakfast. Most of the time I’ve just been having smoothies, I can easily handle those but sometimes you just need to mix it up – that’s where this chia pudding comes in! You can really add whatever you want to a chia pudding but this recipe is just one idea. Make this gluten free, raw delight the night before and you’ll have a perfect breakfast ready to go in the morning.
- 2 1/2 tablespoons chia seeds
- 1 cup unsweetened almond milk
- 1 tablespoon sweetener such as agave or fruit syrup
- 1 tablespoon raw cacao nibs
- Handful fresh raspberries
- Throw all of the ingredients into a jar or container, leaving a few of the raspberries for serving.
- Pop the lid on the jar and give it a good solid shake so that all of the ingredients combine. Be especially careful of the sweetener, you don’t want it all to stick to the bottom.
- Allow the pudding to set in the fridge overnight, re-shaking it a couple of times if you can so that the chia seeds don’t settle on the bottom.
- Spoon into serving bowls and top with remaining raspberries.