Creating a really beautiful colour in a chia pudding turns out to be slightly more challenging than I expected. My assumption was that by adding different things to an already-mixed blend of chia seeds and almond milk (my standard base), I could get a brilliant red, a bright green, or other fun colours. WRONG!
The key, it turns out, is to create a coloured liquid base and then add the chia seeds to it. Maybe this seems obvious to everyone else, but it didn’t to me. But no matter. I’ve solved it.
I picked raspberries for this recipe because I happened to have a lot of frozen ones on hand, and they have a really strong tart flavour. Almost too strong, really! But mixing them with the chia seeds does mellow them out a bit.
That said, if you find this too strong (in a sour or tart way), you can add a little additional sweetener. Maybe throw a few strawberries in, if they’re super juicy. Or just add a little coconut sugar or granulated white sugar into the liquids.
This is a quick little recipe, so I won’t ramble on any longer – give it a try and I hope you like it too!
Raspberry Chia Pudding
- 1 cup almond milk
- 1/2 cup frozen raspberries
- 1/2 tsp vanilla extract
- 5 tbsp chia seeds
- dark chocolate
- pumpkin seeds
- more raspberries
In a deep bowl, combine the almond milk, raspberries, and vanilla. Allow to sit until the raspberries aren't frozen anymore (or let them sit out for a few minutes in advance).
With an immersion blender, break down the raspberries until they are incorporated into the milk. Some small seeds will still remain solid, but that's fine.
Add the chia seeds to the liquid. Stir and allow them to sit for at least 10 minutes to start to gel. Add additional chia seeds if the liquid is too thin.
Serve with pumpkin seeds, raspberries, and chopped chocolate on top.