Raspberry Chia PuddingNatalie Pressure Cooker Recipe
This healthy and fruity Raspberry Chia Pudding is the perfect breakfast or dessert, combining creamy soy milk with the natural sweetness of raspberries and the unique texture of chia seeds for a delightful treat.
Ingredients
Ingredients
- ½ cup raspberries fresh or frozen
- 1 cup organic soy milk
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup or honey
- ⅓ cup chia seeds
- 1 cup fresh or frozen raspberries for topping
- 1-2 tablespoons pure maple syrup or honey to taste
- 1 tablespoon lemon juice
- 2 tablespoons chia seeds for topping
- 1 frozen banana
- ½ cup frozen raspberries for banana raspberry ice cream
- 4 teaspoons almond butter topping
- 4 teaspoons raspberry jam topping
- 1 tablespoon banana raspberry ice cream topping
- to taste melted dark chocolate topping
- 1 teaspoon vanilla extract for raspberry jam
Instructions
Instructions
- In the blender, combine all the ingredients except chia seeds and process until you get smooth raspberry milk. Taste and add more sweetener if needed.
- Fill the raspberry milk mixture in a jar and add the chia seeds. Give it a good mix (or close the jar with the lid and shake) and set it aside for about 15 minutes or overnight.
- For the raspberry jam: In a saucepan, bring the raspberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the raspberries with a potato masher or fork.
- Stir in syrup, lemon juice, chia seeds. Cook the jam on low heat stirring frequently, until mixture thickens, about 5-7 minutes. Remove from heat and stir in vanilla and add more sweetener if needed. Let the jam set for about 5 minutes.
- For banana raspberry ice cream: Put frozen banana and frozen raspberries in food processor and pulse until you get a smooth texture. Add a bit of milk if the mixture is too crumbly.
- To assemble the recipe: Put Raspberry Chia Pudding in a bowl. Top it with raspberry jam and almond butter. Add banana raspberry ice cream on top and sprinkle with melted dark chocolate.
Notes
Prep your chia pudding the night before so it’s all set by morning or snack time. You can grab frozen raspberries whenever fresh ones aren’t looking great. Keep the pudding mixture in the fridge covered to avoid any weird skin forming on top. If you’re in a hurry, skip the fridge step and pressure cook on low for 3-4 minutes before quick release. Make extra raspberry topping and keep it in a jar for up to 3 days. Leftovers can be refrigerated for 4 days or frozen for longer storage. Microwave for 10-15 seconds to warm if desired.