A healthy, fruity and delicious, this Raspberry Chia Pudding is the perfect way to start your day. Topped with almond butter, homemade raspberry jam, and refreshing banana raspberry ice cream sprinkled with melted dark chocolate, it's one gorgeous, good for you and super tasty treat.
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, and 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.
Transfer jam in a glass jar or air-tight container and refrigerate. The jam will keep in the fridge for up to 1 week.
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.