Who doesn’t love pudding? I used to love when my parents would make it when I was little, any flavor it just didn’t matter. Pudding made vegan though? Hmm, now that is really hard to come by. But in my need for sweets I am going for the chia’s again and making a bright, fruity pudding. Chia pudding’s are so simple, and once you get past the weird tapioca texture then it just makes for a great and filling dessert. I hope you get to make some of this bright, vegan and gluten-free Ginger Raspberry Chia Pudding.

~

~

~

~

I’m really getting into making chia puddings! It is so simple and easy, and keeps really well so I have been making them on weekends and portioning them out and taking as breakfasts at work. And by using defrosted raspberries I am getting more fruit in my diet, and that tart flavor really wakes up my taste buds in the morning. Also by using frozen fruit, especially raspberries, I am getting more bang for my buck! Raspberries are so freaking expensive when fresh and you don’t even get a lot! $4 for just a few ounces fresh versus $2 for 8-10 ounces frozen? Yeah, I’ll go with frozen every time – I mean I want to support fresh fruit but I can’t afford to spend so much on raspberries and blueberries. But tart berries and chia seeds? Oh wow – I think I like this more than the chocolate one! Don’t get me wrong – I loved the chocolate, but for spring and summer I think berries are going to be making a huge appearance in my breakfasts. Another awesome thing about frozen fruit – when they defrost you get all the glorious and flavorful juices which just adds to the flavor of the pudding – so much so that you barely need any sweetener.

~

~

~

~

Super simple chia seed pudding is the easiest thing to whip together for breakfasts. In a bowl with a lid dump the defrosted raspberries, ginger, and maple syrup and mash all together with a fork. Add the chia seeds and mix then the milk and mix again. Pop in the fridge overnight to let thicken up. In the morning portion out – I get about three servings – add a little extra milk and pop back in the fridge. This keeps really well in the fridge so it’s definitely something to always keep on hand in the fridge, and not just for breakfasts. Snacking too! Enjoy!

Ginger Raspberry Chia Pudding,

1 Bag (abt 10oz) Defrosted Raspberries
1 Tsp Ginger
2 Tbsp Pure Maple Syrup
2 C Almond Breeze Unsweetened Vanilla Milk
1/2 C Chia Seeds

1. In a bowl dump the defrosted raspberries, ginger, and maple syrup.
2. Mash with a fork until liquidy and mixed.
3. Add the chia seeds and mix then add the milk.
4. Mix really well, put the lid on then store in the fridge overnight.
5. Stir and add a little more milk to make creamy and enjoy!