Chia raspberry pomegranate chia pudding and sauce



Chia pudding is really one of our favorite breakfasts! That’s why we’re offering you a new recipe made with raspberries and pomegranate seeds today.

Accompanied by a very smooth sauce, our chia pudding is super fresh and fragrant, it’s a delight!

Here is the recipe for making 2 chia puddings:

Preparation: 15 min

Rest: 1 night

The ingredients:

The chia pudding:

– 25 cl almond milk

– 3 tablespoons coconut syrup

– 50 g chia seeds

The raspberry sauce:

– 200 g frozen raspberries

– 3 tablespoons agave syrup

– 1 tbsp. water

– 1 tbsp. cornstarch

Toppings: 1/2 pomegranate, several fresh raspberries and some edible flowers


The preparation:

The day before:

  1. First, pour the almond milk into a bowl, then add the chia seeds.
  2. Then add the coconut syrup and mix it all together.
  3. Cover the bowl with plastic wrap and keep it in the refrigerator overnight.

The next day:

  1. First makes the raspberry coulis. To do this, first mix the water with the cornstarch in a small bowl, set it aside.
  2. Then put the frozen raspberries in a saucepan with the agave syrup and the water-maïzena preparation. Cook over low heat and mix gently.
  3. Once the grout has a smooth and homogeneous texture, filter it to keep only the juice, then pour it evenly into each jar. Keep them in the fridge.
  4. Cut a grenade in half. Keep only half and detach the seeds. Keep them aside.
  5. Take the almond milk / chia seeds preparation out of the fridge (it must be well firmed), mix it vigorously.
  6. Take out your jars with the raspberry coulis from the fridge. Gently pour in the chia pudding (to prevent the sauce from mixing with the pudding)
  7. Then add on top: fresh raspberries, pomegranate seeds and some edible flowers.
  8. It’s ready, you can enjoy it!


Thank you Pazapah for this recipe

Find more recipe on instagram: @pazapah