This chia pudding pairs the smoothness of tahini with the bright tartness of raspberries. Everything is made in a few minutes in the evening, in a jar, and the result is waiting for you in the morning without the slightest effort. The fruit and the nut butter can change with your mood and with whatever you have to hand. A very handy basic for rushed mornings.
Tahini and raspberry chia pudding
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Organic and fair trade Chia seeds
€6.50 Last items in stock
Ingredients
- 3 tablespoons chia seeds
- 160 ml almond milk (homemade for a raw version)
- 1 handful of raspberries
- 1 tablespoon tahini, or the nut butter of your choice
- 2 teaspoons honey
- fresh red berries, raw walnuts and a few mint leaves, to serve
Method
- In a glass jar, mix the chia seeds, almond milk, raspberries, tahini and honey.
- Close the jar, then shake or stir again after ten minutes to prevent lumps, and leave to rest overnight in the fridge.
- In the morning, top with fresh red berries, chopped walnuts and a few mint leaves before eating.
Tip
Swap the tahini for almond or cashew butter to vary the flavours from one day to the next. And do not skip the second stir after ten minutes: that is exactly when the seeds tend to clump together at the bottom of the jar.
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FAQ: your questions about tahini chia pudding
How do you make chia pudding?
Allow about three tablespoons of chia seeds for 160 ml of plant milk. Mix, wait ten minutes, stir again to break up any lumps, then leave to swell for at least two hours in the fridge, ideally overnight. The sweetener, the fruit and the nut butter can go in from the start or be added when serving.
When should you eat chia pudding?
It is designed for breakfast, since it is made the day before and eaten straight from the fridge. It also works as an afternoon snack or a light dessert, served in a small glass with fresh fruit. It keeps for two to three days in the fridge in a closed jar, so you can make several at once.
Why do chia seeds need time to swell?
In contact with liquid, chia seeds surround themselves with a gel that thickens the mixture: that is what gives the pudding its creamy texture. Without this resting time, you end up with milk dotted with crunchy seeds. Ten minutes is enough for a soft texture, but a full night gives a much smoother result.
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