Vegan & paleo overnight chia pudding with almond butter and raspberry coconut cream
A soft and creamy dessert, with bright pink colours, that would be great to serve at an Easter buffet or to surprise your Valentine. Naturally sweetened with raspberries and maple syrup. Build up with two different layers. The base is formed by overnight chia: mix with almond or cashew milk and put in the fridge for a few hours. The pink layer is formed with raspberries and thickened coconut milk, sometimes also referred to as coconut cream.
Easy to make, but needs some prep
This dessert is incredibly easy to make. But first you need to ‘make’ coconut cream. This you can easily do by putting a can of full fat coconut milk in the refrigerator as early as possible in advance. If you already have a few cans in your refrigerator, ready to use, that would be great.
Portion size
For a small to regular dessert, you can make two portions with the specified quantities. When I used to take this for breakfast, I took one large portion of four layers as shown in this image.
Ingredients
- Raspberries – Preferably fresh but frozen is fine as well. For a nice topping fresh gives a nicer overall look.
- Chia seeds & vegan milk – Combinated in ratio 1:3 (measured in volume, I usually use tablespoons).
- Nut butter – I used almond, but cashew will do just fine. You could even substitute with tigernut or sunflower seeds butter.
- Coconut cream – thickened part of a can of full fat coconut milk.
- Maple syrup or coconut flower sugar
- Salt – I use Celtic seasalt, but take as little as possible for MM. If you use pink Himalayan be sure its the real deal and not contaminated.
Coconut cream
In the fridge the fat separates from the ‘water’ in the can of coconut milk. You can make a delicious drink from the water, for instance combined with ginger, lemon juice and turmeric. It will still be a bit fattier though than the ‘real’ coconut water (the inside of fresh coconuts).
Chia pudding
The chia seeds need at least an hour, but preferably four hours, to get soft and mushy. A night in the refrigerator may suit your schedule better. Chia pudding is also called ‘overnight chia’. If you eat this for breakfast, you won’t have to do much work in the morning!
Almond butter
Almond butter is made by grinding almonds for a long time. First flour or meal is formed, then the oil is released and pasta is formed. You can make it yourself, but it is also available in health food stores. Please make sure the label says it to be 100% nut paste without additives. You can also use cashew butter or any other nut or seed butter.
Raspberries
You can buy fresh raspberries in season. But frozen fruits will also work great for this dish. Then off course, be sure to let the raspberries thaw before you start.
FAQ’s
Yes.
Yes, but it contains fat, so don’t eat it in the morning. Go easy on the salt.
Yes.
No, it contains seeds and nuts.
Other chia pudding recipes
Overnight chia pudding with almond butter and raspberry coconut cream
This recipe may contain
affiliate linksEquipment
- fridge
Ingredients
Chia almond layers
- 3 tbsp chia seeds
- 9 tbsp almond milk or cashew or coconut
- 2 tbsp almond butter or cashew or any nut butter
- 2 tbsp maple syrup or coconut flower sugar
- 1 pinch Celtic sea salt or to taste
Raspberry cream layer
- ¾ cup raspberries
- ½ cup coconut cream
Extra raspberrie layer
- 8 to 10 raspberries per glass
Instructions
Prep (not calculated in cooking time)
- A few days ahead: put a can of full fat coconut milk in the fridge. On top a thick fat layer will form. I call that coconut cream. You can also put the can upside down and discard of the thinner part before you scoop out the firm part.
- Four hour or the night before: mix the chia seeds with the almond or cashewmilk. When you use coconut milk, take some extra. This milk can come from another can or a carton than the can used to make the cream.
- Before starting: scoop the thick cream out of the can. You will need a ½ cup.
Chia almond layers
- Mix the thickened chia seeds with the almond or nut butter, maple syrup or sugar and salt.
Raspberry cream layers
- Mix ¾ cup of raspberries with about ½ cup of coconut cream.
Assemble
- Put half of the chia almond mixture in each glass. Shake a bit.
- Put half of the raspberry cream on top.
- For 1 large portion put the layers on top of each other.
- Top with extra raspberries, I had about 8 to 10.
Did you make this overnight chia or do you have any questions? Just leave a comment!