RASPBERRY CHIA PUDDING PARFAIT MADE WITH HOMEMADE ALMOND MYLK

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RASPBERRY CHIA PUDDING PARFAIT MADE WITH HOMEMADE ALMOND MYLK

  • Author: Bethany Holmes

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Ingredients

ALMOND MYLK:

  • 1 cup raw almonds, soaked overnight in cool water (or 12 hours in very hot water)
  • 5 cups water (more or less depending on how thick you like it)
  • 2 dates, pitted (more if you want it sweeter or omit if you choose no sweetener)
  • 1 tsp vanilla extract or vanilla bean

RASPBERRY CHIA PUDDING:

  • 3 tablespoon chia seeds
  • 1/2 cup fresh (or frozen) raspberries
  • 1 cup homemade almond mylk
  • 1 tsp raw honey

Instructions

ALMOND MYLK:

  1. Add Almonds, water, vanilla and dates to a high speed blender or food processor.
  2. Blend or process on high for at least 3-4 minutes.
  3. After blended, strain through a cheesecloth or any strainer over a large bowl.
  4. Transfer to a large mason jar or any container to store in the fridge

RASPBERRY CHAI PUDDING:

  1. In a medium size bowl, take raspberries and mash them really well with a fork
  2. Add homemade almond mylk, chai seeds, and honey to bowl
  3. Stir everything together really well
  4. Store in fridge for at least 3-4 hours or until thick and jelly-like

Now spoon yourself a serving of chai pudding and top with your favorite superfoods, granola and/or fruit!

ENJOY!


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