This week's new recipe are these delicious and nutritious, fresh and zesty, raspberry, coconut, and vanilla chia puddings.
They make the perfect breakfast or snack and are super quick and easy to prepare and have on hand in the fridge for when you're short on time.
The fresh raspberries, lime zest and juice make the perfect zingy combination and compliment the sweet and creamy chia pudding so well.
Chia seeds are also rich in protein, antioxidants, and omega-3, as well as many other nutrients.
Feel free to make a big batch of chia pudding as it will store in the fridge for up to 5 days.
Let me know if you try the recipe @gatherandfeast and feel free to ask any questions.
Ingredients
VEG, VGN, GF, DF 
15 minutes to prep + overnight setting time 
6 Chia Pudding
- 2 cups thick unsweetened coconut yogurt
- 1/2 cup water
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla
- 4 tablespoons chia seeds
- 125g fresh raspberries
- Zest of 1 lime
- Juice of 1/2 lime
Toppings
- 125g fresh raspberries
- A few fresh mint leaves
- A drizzle of pure maple syrup
- A sprinkle of hemp seeds, optional
- More fresh lime zest, optional
Method
- In a medium-sized mixing bowl whisk the coconut yoghurt, water, maple syrup, vanilla, and chia seeds together.
- Cover the bowl and place it in the fridge to set overnight.
- When you are ready to serve, mash together in a small bowl 125g fresh raspberries, the zest of 1 lime, and the juice of 1⁄2 a lime, then set aside.
- Scoop the chia pudding into serving bowls and top with the mashed raspberries and lime, a handful of whole fresh raspberries, a drizzle of pure maple syrup, a little extra lime zest, and fresh mint leaves.
*The chia pudding will keep in the fridge for up to 5 days.
