Raspberry Mint Chia Pudding

Chia Pudding

This is another favorite in our house. You can make it sweet without the calories or inflammatory effects, by using at least partially stevia liquid. You can also change the flavor to adjust to your particular tastes (I love chocolate the best, made with cacao powder instead of the raspberries). You can make apple raisin cinnamon, banana strawberry, fruit medley…the list goes on.

Chia seeds are high in protein, essential fatty acids, fiber, calcium, iron, and more! They’re a quick and easy addition to salads, granola, and smoothies. They are even now available at many mainstream grocery stores, so they’re easy to find.


  • 2 cups unsweetened almond/hemp/coconut/flax milk
  • 1 TBSP raw honey
  • ½ cup chia seeds
  • 2 cups fresh (or frozen) raspberries (reserve 8 for garnish)
  • Fresh mint leaves (for garnish; optional)


  1. Blend your milk, honey, and raspberries in your blender. Pour into a bowl with a lid, and add in chia seeds on top. Stir to combine.
  2. Cover bowl; refrigerate for at least 6 hours or overnight, mixing after 2-3 hours.
  3. Garnish with raspberries and mint leaves if desired.


Options to “health it up” even more: add 1 TBSP of Maca powder, spirulina powder, or a capsule of probiotics. Also note that any quantity of this can be made by simply combining a 1:4 ratio of chia seeds to liquid.

Eat healthier, feel healthier, and enjoy delicious foods.

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