Raspberry and Peanut Butter Chia Puddings
If you’re looking for a new fun snack or dessert that’s low in added sugar, but contains fiber, protein and healthy fats, look no further than chia pudding!
What I love about chia puddings (besides how they taste) is how fast and easy they are to make in large batches. After mixing them up I store them in mason jars in the fridge where they are easy for family members to help themselves to.
Remember those TV ads way back in the 20th century for chia pets? I remember being fascinated by them. Somehow I just couldn't convince my parents to buy one... Bummer.
What I didn't know back them was how nutritious and rather magical chia seeds are in the way that they can absorb up to 12 TIMES their weight in liquids! This is the reason that when they're soaked in liquid they can change that liquid into a unique pudding-like consistency that's fun to eat.
Here's a close up of some peanut butter puddings I made, so you can see the seeds in action (holding that almond milk!).
Besides creating the pudding-like consistency, the chia seeds also slow down your body's digestion of this treat, making you feel satisfied for longer. Which helps prevent you from overeating. Another bonus!
Who wouldn't like to find this chia pudding party ready for them at snack time?
If you haven't purchased chia seeds before you can usually find them in the natural foods aisle or bulk bin section at your local grocery store or online. I like to buy them in bulk and store them in mason jars. One final tip...
Like other seeds, chia seeds contain oil and should therefore be stored in the refrigerator to prevent them from going rancid.
Here are our two favorite chia pudding recipes, but once you give them a try, don't be afraid to experiment with other fruits and flavors...
Raspberry Chia Pudding
10 oz fresh or frozen and defrosted raspberries
2 C water
1/3 C chia seeds
2 TB maple syrup
½ tsp lemon juice (or just a squeeze)
Purée the raspberries and water in a blender. Pour into a jar or bowl and add the remaining ingredients. Stir vigorously to distribute the chia seeds throughout the pudding. Cover and refrigerate for 6 hours or overnight. Serve cold with your choice of toppings (or none at all!).
Peanut Butter Chia Pudding
2 C almond milk (or other plant milk)
½ C chia seeds
6 TB peanut butter powder
2 TB maple syrup
Combine all ingredients in a bowl or jar. Stir vigorously to distribute the chia seeds throughout the pudding and to ensure there aren’t any clumps of peanut butter powder. Cover and refrigerate for 6 hours or overnight. Serve cold with your choice of toppings (or none at all!).