Chia seeds pudding is the perfect answer to your sweet cravings! My first attempt at baking chia seed puddings was with cherries and it turned out quite well. That’s why I decided to make a different version with even more red fruits and apricots. Since I live in Canada, I’ve discovered so many new ingredients and recipes and I couldn’t be more grateful. The more I think of it, the more I realize how much creatures of habits we all are. Changing countries brings along chaos, that’s for sure! But there are so many things to be learned, especially about food. So thank you Canada for making me discover chia seeds! There are the best!
Servings: 4 cups
Total time: 30 minutes preparation + 3 hours/1 night resting time
– 2 cups unsweetened almond milk
– ½ cup cold water
– ½ cup fresh raspberries
– 2 to 3 drops of pure vanilla extract
– 1 soup spoon brown sugar
– ½ cup chia seeds (whole white by the brand Prana)
– 8 soup spoons plain yogurt (if you are vegan, you can take soy yogurt instead)
– 1/2 cup fresh pitted and halved cherries
– 2 soup spoons maple sirop
– 2 handfuls raspberries
– 1 soup spoon coconut flakes for the decoration
– 2 ripe apricots
Pour all the ingredients in a large bowl and whisk thoroughly. Let rest for 10 minutes and stir again. Cover the bowl and refrigerate for at least 3 hours.
Pour into your food processor the plain yogurt, the cherries and the maple sirop. Mix together and process until smooth.
Wash the apricots and raspberries. Pit the apricots and slice them.
Divide the pudding into 4 cups and cover with the cherry yogurt mixture. Add the apricot slices and the raspberries. Sprinkle with coconut. Seriously, can it get any simpler?
And now, enjoy!