Raspberry Chia Pudding

What is your favorite time of the day to enjoy a chia pudding? I definitely love having my chia pudding as an afternoon pick-me-up; it helps me re-energize and keep those sweet cravings satisfied. The best way to make me feel I'm eating something a lil' more fancy-looking than a bowl of fruit (I eat a lot of fruit, btw)...but knowing that I'm still nourishing my body with healthy ingredients.
The great thing about chia pudding is that you can make as many versions as you wish as long as you keep the same ratio of chia seeds to liquid, and throw in your favorite ingredients and some protein powder as a post-workout treat. I'm addicted to a vegan vanilla protein powder that my sister introduced me to a year ago or so, it tastes super good and makes my energy bites taste like dessert (here's a picture, and nope, this is not an affiliate link).
Of course one of my favorite chia pudding versions is the chocolate one...with coconut whipped cream on top, for those crappy days when you really need something more to lift your spirit.
But this time I'm bringing a super berry version with raspberries in compote form and yogurt (feel free to use your favorite non-dairy/dairy yogurt). I mixed a bit of the raspberry compote with the yogurt to create a cute pink tone and slightly swirled in the rest to make it look more photogenic. It's a fuss-free recipe, super easy, no need to use any blender, nor food processor: a medium bowl, a fork, a saucepan and some measuring cups will be enough.

Here are a couple more chia pudding recipes that you might like too:
So that's all for today, I have not much to tell this week other than the heat wave is giving us a break until the end of the week and that I will most probably spend the weekend preparing a couple new recipes and playing with my new waffle maker plates: I bought a set of mini-donuts/bagels and another one to cook big sandwiches and paninis...yum!

Raspberry Chia Pudding
(2 servings)


1 cup unsweetened coconut milk from a carton.
1/4 cup chia seeds.
1 tablespoon pure maple syrup.
- For the raspberry compote:
1 cup frozen raspberries.
1 tablespoon pure maple syrup.
- To serve:
Dairy-free yogurt.
Fresh berries.
Bee pollen.
Oat flakes.

First prepare the chia pudding so it has enough time to thick while the compote is cooking. Simply mix the chia seeds with the milk and maple syrup using a fork in a medium mixing bowl, cover and let the mixture thicken until the chia seeds soak up the liquid and it reaches a pudding-like consistency, around 15 minutes. Alternatively, if you are preparing in advance, you can store the pudding in the refrigerator and let it rest overnight.
To make the compote place the berries in a medium small saucepan and add in one tablespoon (approximately) of pure maple syrup. Mash the raspberries while they cook on low-medium heat until they release all their juice, lower the heat and stir until thickened. Let the compote cool before serving or, once cooled, store in a sealed jar in the fridge until ready to use.
To serve divide the chia pudding equally into two jars, alternating different layers of compote, yogurt and pudding. Feel free to create your own pattern.
Top with fresh berries, bee pollen, and oat flakes, or choose your favorite toppings (granola, shredded coconut, nuts, etc).