Raspberry Chia Pots - 28 By Sam Wood (via IQS)
I Quit Sugar Blog (Guest Contributor: Meg Yonson)

Gut-Lovin’ Raspberry Chia Pot

3.30 from 10 votes
Chia seeds are a high-quality plant-based protein known to be gentle on the stomach. Once chia seeds have been soaked in liquid, they expand and develop a bit of a slimy pudding-like texture which acts as a barrier for the gut, so it's a good choice for anyone with a sensitive tummy.
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Prep Time 10 minutes
Cook Time 0 minutes
Refrigeration Time 3 hours
Total Time 3 hours 10 minutes
Servings: 3
Course: Dessert
Cuisine: Vegetarian
Calories: 417
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup raspberries fresh or frozen
  • 3/4 cups chia seeds
  • 2 1/4 cups full-fat milk
  • 1/2 lemon juiced
  • 1 green apple small, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
To serve
  • 1 tablespoon natural yoghurt full fat
  • 2 tablespoons almonds roughly chopped
  • .5 kiwifruit

Equipment

  • 3 small glass jars

Method
 

  1. Directions
  2. Gently mash berries until they form a puree.
  3. Mix together berries and remaining ingredients (except for the yoghurt and almond) in a bowl or glass jar.
  4. Slive the kiwifruit thinly and place around the bottom inside of the glass jars, as a little decorative flourish, and now it's ready for the chia pudding.
  5. Carefully divide chia pudding into 3 separate jars (try not to disturb the kiwifruit) and store in the fridge ready for breakfast.
  6. Refrigerate for at least 3 hours or overnight (but give it a gentle stir 20 minutes after refrigerating to ensure it sets evenly and the apple doesn't sink to the bottom).
  7. When the pudding is ready to eat, add 1 tablespoon of natural yoghurt and 2 tablespoons of chopped almonds on the top of each jar.
  8. Enjoy!

Notes

For a dairy-free option: Use almond or coconut milk in place of full-fat milk and replace yoghurt with coconut or almond yoghurt.