Raspberry ripple chia pudding

A bowl of fruit on a plate Vegan Breakfast Recipes

Preparation and cooking time

  • Prep:15 mins
  • no cook
  • Easy
  • Serves 2

Fancy raspberry ripple for breakfast? Well now you can with our vegan chia pudding bowl

Nutrient Unit
kcal 257
fat 10g
saturates 3g
carbs 26g
sugars 22g
fibre 13g
protein 8g
salt 0.2g


  • 50g white chia seeds
  • 200ml coconut drinking milk
  • 1 nectarine or peach, cut into slices
  • 2 tbsp goji berries
Pistachio & cardamom butter

For the raspberry purée

  • 100g raspberries
  • 1 tsp lemon juice
  • 2 tsp maple syrup


  • STEP 1

Divide the chia seeds and coconut milk between two serving bowls and stir well. Leave to soak for 5 mins, stirring occasionally, until the seeds swell and thicken when stirred.

  • STEP 2

Meanwhile, combine the purée ingredients in a small food processor, or blitz with a hand blender. Swirl a spoonful into each bowl, then arrange the nectarine or peach slices on top and scatter with the goji berries. Will keep in the fridge for 1 day. Add the toppings just before serving.

Vegan French toast
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