Raspberry Macadamia Coconut Chia Pudding [Vegan]

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In this recipe, coconut chia pudding is layered with creamy macadamia butter, raspberry purée, and fresh berries. This desserty breakfast is sweet, a little tangy, and creamy and refreshing, yet satisfying. This may be ideal for breakfast, but it also makes a great afternoon or midnight snack for when you're craving something sweet.

Raspberry Macadamia Coconut Chia Pudding [Vegan]

This Recipe is :

Vegan

Ingredients

1 1/2 tablespoons maple syrup
3 1/3 tablespoons chia seeds
1/4 teaspoon vanilla essence
2/3 cup coconut milk
1/3 cup almond milk (or any other non-dairy milk)
3 1/2 tablespoons frozen or fresh raspberries
1/2 cup any plant-based milk
3 tablespoons macadamia butter
Fresh berries, for topping
Coconut flakes, for topping

Preparation

To make the chia pudding, combine the chia seeds, coconut milk, almond milk, vanilla essence, and maple syrup in a jar, mix well, and leave to soak overnight.
The next morning, make a thick raspberry purée by blending raspberries with a little bit of non-dairy milk.
To serve, place macadamia butter in a serving dish, top with chia pudding, raspberry purée and then berries. Serve immediately.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

Chia Seeds

Raspberry

AUTHOR & RECIPE DETAILS

Food photographer, stylist, and professional chef in the making. Celebrating natural foods and the healthy deliciousness that comes with it. From Estonia, traveling the world. Follow along at AnettVelsberg.com.

Raspberry Macadamia Coconut Chia Pudding [Vegan]