Gluten free and fiber-full, chia seeds boast the highest omega-3 content in nature, and also contain high levels of tryptophan, the amino acid precursor of serotonin (the happy chemical!).  They’re also a good source of iron, magnesium, calcium, and folic acid, and thanks to their ability to absorb liquid like a sponge, they make for a great vegan egg replacer and binder in baking, and also help flush toxins out of the body during digestion by adhering to the bad stuff in the digestive tract and ushering it out.

This low-caloric chia treat is not only a wonderfully energizing breakfast, but also a perfect dessert after a healthy dinner. With their amazing water-absorbing capacity (and no heat required), chia seeds are perfect thickeners in raw puddings and sauces. Chia seeds can also make a great addition to morning smoothies like Chia Coconut Smoothie, Cranberry Chia Smoothie or a Breakfast Parfait. To learn more about health benefits on chia seeds, and recommended products, read this article.


The raspberries in this recipe boast flavonoids that can counter cell damage in the body, potentially reducing the risks of cancer and cardiovascular disease. They’re also a rich source of vitamin C and provide useful amounts of fiber, folate, iron and potassium. Click here for more raspberry-based recipes.


Ingredients (serves 6)

  • 1 l soy milk
  • 2 espresso shots
  • 4 tbsp stevia powder*
  • 12-15 tbsp chia seeds**
  • 1 cup (or to taste) of raspberries, fresh or thawed



  1. Place the milk,espresso and stevia into the blender and blend briefly.
  2. Pour the mixture into a bowl and add the chia seeds. Stir thoroughly, making sure that all the seeds are covered with the liquid. Leave out and, using a large spoon or a spatula, stir periodically (about every 10 minutes), breaking up any clusters that form.
  3. Allow the pudding to stand until it has thickened to the right consistency, for at least an hour. If within one hour it is not puddingy enough, add 1-3 tablespoons of chia seeds, wait and check the consistency again.
  4. Refrigerate before serving for at least an hour.
  5. Before serving, carefully stir in the raspberries and/or top individual portions with them.

Notes: For this recipe uses stevia powder with inuline. The amount of tablespoons of chia seeds depends on the consistency of the pudding you want to achieve. Start with 12, and check it out after 30 minutes. If it is not jelly enough, add one more and check the consistency again in half an hour. Repeat if necessary.

Chia Puddings can be made in many ways, to get our favorites recipes, click NEXT!