Overnight chia pudding with almond paste and raspberry cream

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A soft and creamy dessert or even a healthy breakfast. Glutenfree, dairyfree and paleo friendly. Naturally sweetened by raspberries. But, if you like it sweet, you can add some maple syrup.

Easy to make, but needs some prep

This dessert is super healthy and incredibly simple 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 in your refrigerator, ready to use, that would be great.

Coconut cream

The fat separates from the ‘water’ in the can. 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 that’s inside of fresh coconuts.

Chua pudding

The chia seeds need at least an hour to get soft and mushy. But 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 paste

Almond paste 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.

Raspberries

You can buy fresh raspberries in the season. But a box of frozen fruits will also work great for this dish. Then off course, be sure to let the raspberries thaw before you start.

Portion size

For a small dessert, you can make 2 small portions with the specified quantities. If I have this for breakfast, I take one large portion of 4 layers as shown in the photo.

Overnight chia pudding with almond paste and raspberry cream

Nutty caramel like overnight chia layers combined with layers of coconut cream with raspberries.
Free from dairy, eggs, eggwhites, grains, legumes, nightshade, peanuts, pseudograins, soy
Cook Time 5 minutes
Total Time 5 minutes
Course breakfast, dessert
Servings 2 small or 1 large portion
Calories 197

Equipment

  • fridge
  • small kitchen aid or blender

Ingredients

Chia almond layers
  • 3 tbsp chiaseeds
  • 9 tbsp almond or coconutmilk
  • 2 tbsp almond paste
  • 2 tbsp coconut cream
  • 1 tbsp maple syrup
  • 1 pinch Celtic sea salt
Raspberry cream layer
  • ¾ cup raspberries
  • ½ cup coconut cream

Instructions

Prep (not calculated in cooking time)
  • A few days ahead put a can of full fat coconutmilk in he fridge. On top a thick fat layer will form. I call that coconut cream.
  • 1 hour or the night before: mix the chiaseeds with the coconutmilk. This milk can come from another can or a carton.
  • Before starting: scoop the thick cream out of the can. You will need a little less than a cup.
Chia almond layers
  • Mix the thickened chiaseeds with the almond paste, maple syrup, 2 tbsp coconut cream and salt.
Raspberry cream layers
  • Mix ¾ cup of raspberries with about ½ cup of coconutcream.
Assemble
  • Put half of the chia almond mixture in a glass. Shake a bit.
  • Put half of the raspberry cream on top.
  • For 2 portions: do the same in another glass. For 1 large portion put the layers on top of each other like in the photo.

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