Not only does this Mixed Berry and Tahini Chia Pudding taste amazing, but it’s packed with antioxidants, fibre, healthy fats, and protein, too! Tahini is loaded with vitamins and minerals including calcium, magnesium, copper, zinc and iron. It is also easy to digest; a great source of protein and healthy fat; and rich in anticancer, heart-healthy plant lignans as well as methionine, which supports liver detoxification. Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats. In fact, each 2 tablespoon serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre.
Mixed Berry and Tahini Chia Pudding [Vegan, Gluten-Free]
- 1 cup frozen mixed berries (I used a combination of strawberries, blueberries & blackberries)
- 1 cup canned organic coconut milk
- 1/2 cup unsweetened almond or nut-free plant-based milk*
- 1/4 cup vegan vanilla protein powder
- 1/4 cup tahini
- 1 teaspoon pure vanilla extract (optional)
- monk fruit sweetener or sweetener of choice, adjusted to taste
- 1/2 cup chia seeds
- optional toppings: raspberries, blackberries, golden berries, grain-free granola, sugar-free chocolate chips, or toppings of choice
- Put frozen berries, coconut milk, almond or nut-free milk, protein powder, tahini, and vanilla into blender container and blend well. Sweeten to taste.
- Add chia seeds and pulse-blend until just combined.
- Pour into a bowl or single-serving mason jars and cover or seal tightly.
- Let sit for 10 minutes, then shake or whisk well and put in fridge overnight or for a minimum of 4 hours.
*Note: This makes a thick and creamy chia pudding. If a thinner consistency is preferred, increase milk to 3/4 to 1 cup. Mixed Berry & Tahini Chia Pudding can be stored in an airtight container in the fridge for 4 to 5 days. Serve cold or warm with your choice of toppings.