This Chia Seed Pudding with Raspberry Jam is a delicious treat. Topped with toasted coconut, dark chocolate and fresh raspberries! Make it at night and enjoy for breakfast the next morning!
Course Breakfast
Cuisine American
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 4pudding cups
Calories 160kcal
Ingredients
Raspberry Jam
5ozraspberriesfrozen or fresh
1tablespoonmaple syrup
1teaspooncornstarch
1/4cupcold water
For the pudding
1/3cupchia seeds
1 1/4cupalmond milk
4tablespoonsmaple syrup
1/2teaspoonvanilla extract
Pinchof salt
Instructions
Raspberry Jam
Mix raspberries and maple syrup in a small saucepan.
Bring to a gentle boil over medium low heat, stirring.
Let mixture simmer gently for a couple minutes.
Mix cornstarch and water together in a small bowl.
Add cornstarch mixture to pan, keep stirring and simmering over medium low heat for a few minutes, until jam is thick and has a deeper color.
Pour over a fine strainer and use a spoon to stir the raspberries and separate the jam from the seeds.
Place in a covered bowl in the fridge until cold.
For the pudding
Whisk together all ingredients. Pour into cups alternating with a layer of jam.
Let it chill for 4 hours or overnight.
Top with more jam, dark chocolate pieces, toasted coconut and fresh raspberries.