Raspberry chia seed pudding
HB-14960 · Hand-built original
A make-ahead chia pudding blended with raspberries, crème fraîche, vanilla and honey until it pours pink, then chilled until set and garnished with berries, coconut and orange zest.
Desserts2 hrServes 4VegetarianGluten-freeDairy-freeEgg-freeLow-Sodium
Main ingredient: alternative
Servings:4quantities adjust to match
Ingredients
- 14 oz. full-fat crème fraîche
- 6 Tbsp. chia seeds
- 2 Tbsp. vanilla extract
- 4 tsp. honey, preferably raw, to taste
- 10½ oz. raspberries
- 20 drops pure stevia extract
- Small handful toasted desiccated coconut or chopped almonds
- ½ unwaxed orange, grated zest only
Method
- Blend the crème fraîche with the chia seeds, vanilla extract, honey and the raspberries — holding back a handful of berries for garnish — until the mixture is smooth and evenly pink.
- Add the stevia a few drops at a time, tasting between additions, since it is intensely sweet.
- Refrigerate the pudding for at least 4 hours, or preferably overnight, until the chia seeds have swollen and set it.
- Divide the set pudding among four serving bowls and garnish each with the reserved raspberries, the toasted coconut or chopped almonds and the orange zest.
Prep: 2 h
Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.