Who says desserts can’t be healthy AND delicious? This chia pudding is packed with antioxidants, protein and fiber and takes just a few minutes to make.
I know many people are trying to reduce dairy in their diets due to it being inflammatory in our bodies. Replacing regular milk with Silk Almond Milk is a simple way to do this! I use Silk Unsweetened Vanilla Almond Milk for most of my recipes, including my overnight oats, smoothies and chia puddings. I am not dairy free, but I do like to keep a proper balance of most food groups. Too much of anything is not good for you, and many people eat too much dairy. As a matter of fact, Silk Almond Milk has more calcium than regular milk, as well as fewer calories and great taste. Silk is also gluten-free, plant based, verified non-GMO, Carrageean free and contain no artificial colors or flavors. There’s no guilt in this almond milk, people!
I love making chia pudding for dessert or snack. It’s so healthy and easy to make. I usually make 5 or 6 and keep them in the refrigerator for the week. I also love having healthy snacks readily available in the refrigerator so I am not tempted to eat something that isn’t great for me.
- 4 tablespoons chia seeds
- 1 cup Silk unsweetened Vanilla Almond Milk
- 1 teaspoon 100% maple syrup (optional)
- 1 cup raspberries, pureed
- ? teaspoon pure vanilla extract
- 2 tablespoons white chocolate chips ( I used vegan white chocolate chips)
- Place all of the ingredients in a small bowl and mix well.
- Cover with a lid.
- It may look watery, but allow it to sit overnight (or at least a few hours) for it to thicken.
- top with additional chocolate chips and raspberries if desired right before serving. Enjoy!
I love Silk’s new theme, “Silk Helps You Bloom”. Basically, by adding more plant-based foods to your diet, your body “blooms” and you feel better, lighter and healthier. Feel free to click here to sign up for Silk’s newsletter to be caught up on the latest news!
This conversation is sponsored by Silk. The opinions and text are all mine.