Raspberry Chia Protein Pudding
Makes 1 Serving
Macros: 234 cal, fat 13g, carbs 18g, fibre 11g, protein 15g
2 Tbsps Chia Seeds
1/2 cup Unsweetened Almond Milk
2 Tbsps Vanilla Protein Powder
1/3 cup Raspberries (divided)
1 Tbsp Unsweetened Coconut Flakes
In a large bowl, combine the chia seeds with the almond milk and the protein powder. Whisk well, making sure all the seeds are incorporated. Refrigerate for at least 20 minutes or overnight to thicken.
In a small bowl, mash half the raspberries with a fork. Top the chia pudding with the mashed raspberries, remaining raspberries and coconut flakes. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days.
No Almond Milk: Use coconut milk instead of almond milk.
Like it Sweet: Add a drizzle of maple syrup or honey.
Protein Powder: This recipe was developed and tested using a plant-based protein powder, additional protein could be added.