The littles will go gaga over this pudding while you rest easy knowing it’s nutritious!
If you haven’t slurped up some homemade chia pudding yet, you’re in for a real treat. Chia has come a long way since the infamous ch-ch-ch-chia pets of the 80s and 90s. These edible little seeds come from a flowering plant in the mint family. They are very crunchy when dried, but once you add a bit of liquid the seeds plump up and become slippery - making them the perfect base for pudding! The best part is that these little seeds are loaded with nutritional goodness including lots of fiber to soothe and support the digestive tract and a good balance of calcium and magnesium for healthy bones. This chia pudding recipe combines the slightly tart taste of raspberry with the natural sweetness of dates to create a yummy combination. Plus, it’s so easy to make you’ll never say no to pudding again!
Raspberry Chia Pudding
2 ¾ cups
- 1 ¼ cup unsweetened milk (almond, coconut, hemp or oat)
- ⅓ cup chia seeds
- 1 ½ cups frozen raspberries, divided (set aside ½ c for use as topping0
- 2 Tbs. hemp seeds
- 7 pitted dates
- 1 Tbs. sesame seeds (or more hemp seeds if not available)
- ¼ tsp Celtic sea salt
- ½ tsp cinnamon
Optional toppings for toddlers and grown-ups: Pure maple syrup, mini chocolate chips, raspberries
- Place all ingredients in high speed blender. Blend very well for at least 2 minutes. Occasionally during blending, use a rubber spatula to scrape down contents from sides of blending container.
- Transfer to glass container and let set in fridge for at least two hours. Pudding can be consumed immediately but texture will be more like a smoothie rather than a thick pudding.
- Serve chilled or at room temperature after set.
You can vary the texture of this pudding by increasing or decreasing the blending time. Make it interesting for your little ones by changing up the texture each time you make it!