Raspberry chia pudding... for a little Valentines love!

The celebration of love is once again nearly upon us!

So I have a few pink foodie recipes to throw your way over the next few just in case you are into all that kind of thing ;-)

Since beginning my health coaching course with Institute of Integrative Nutrition, I have realised the importance of self-love and self-care much more so than I ever gave credit for before. So maybe this year I will be my own Valentine... Ok, yeah that does sound a bit sad really doesn't it. ha ha. 

That said, and joking apart, it is so important to look after yourself, and by that I mean to nourish your soul... with kind words, kind foods and supportive relationships. 

Make that loving start right now....with breakfast, dessert, or anything in between. Self love doesn't come better than a chia pudding!

Recipe: Raspberry chia pudding

Serves 1-2 (depending on size of dish/ramekin)

Ingredients:

• 1/2 heaped cup raspberries (I used frozen)

• 1/4 cup non dairy milk*

• 2-3 tbs chia seeds (depending on desired thickness)

• 1/2 tsp vanilla bean powder or extract (optional)

• a few drops of pure stevia or 1 tsp syrup for a little boost of sweetness as desired.

Topping: dairy free yoghurt of choice with a pinch of vanilla extract and optional sweetener. Note: I added 1 heaped tsp fine coconut flour to my soy yoghurt to give it extra thickness a bit more like frosting. You could also make a thick cashew cream topping. Add raspberries (or red berries of choice) to decorate.

*or sub 1 tbs cashew butter blended with 1/4 cup beet (or red juice) for extra 'redness'

Method:

Blend all base ingredients together lightly and carefully spoon/pour into the bowl you will use to serve.

Chill for and hour or so to allow the chia seeds to thicken the pudding. Just before serving prepare the topping as desired and spoon over the pudding. Decorate with berries and serve chilled.

I used 2 tbs chia seeds but next time would use 3 tbs for a little extra thickness.

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