Description
A refreshing and nutritious chia seed pudding that combines tangy raspberries with floral hibiscus for a delightful treat.
Ingredients
Scale
- 1 cup almond milk (or any milk of your choice)
- 1/4 cup chia seeds
- 1 cup fresh raspberries
- 1–2 tablespoons honey or maple syrup (optional)
- 1 teaspoon hibiscus tea (or powdered hibiscus)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisk together the almond milk, chia seeds, hibiscus tea, vanilla extract, honey (if using), and salt in a medium bowl.
- Stir in the fresh raspberries gently.
- Cover the bowl and refrigerate for at least 240 minutes or overnight until the pudding has thickened.
- Give it a good stir before serving.
- Optionally, layer with more raspberries or other fruits for a beautiful presentation.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving as chia seeds may settle.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 5g
- Cholesterol: 0mg