Raspberry and Vanilla Chia Pudding
Care of Laura Wright (http://thefirstmess.com)
Serves: makes 5-6 cups (a ton!)
Notes: I love combining this pudding with some rolled oats and fresh fruit for a sweet breakfast. It feels so luxurious and indulgent, but it’s such a healthy way to start the day.
- 1 cup raw almonds, soaked at least 5 hours
- 4 cups water
- 2 cups fresh raspberries (or thawed, frozen ones)
- ½ cup raw agave nectar (or maple syrup)
- 2 tbsp extra virgin coconut oil
- 1.5 tbsp vanilla extract
- pinch of salt
- ½ cup chia seeds (white or black)
Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified.
Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially.
Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds.
Allow the mixture to sit for a good hour so that the chia seeds can do their thing and thicken up the mixture to a pudding consistency. Whisk it up here and there to further prevent clumping of the seeds.
Serve with some fresh raspberries, chopped almonds or any other garnishes you fancy on top.