I love using chia seeds because they are rich in omega-3 fatty acids, high in protein, and full of vitamins and minerals such as calcium, iron, and magnesium. When combined with a liquid such as almond milk and left to sit for a period of time, the texture becomes a thick, creamy tapioca-like pudding. You have to stir it so it doesn’t clump up!
Chia seeds are also relatively flavourless so you can add whatever toppings you like such as fruits, nuts, and spices! I also love using them in my favourite smoothie, Kale Pineapple Chia Smoothie.
For this chia pudding recipe, there are sliced bananas, which provide additional bulk and natural sweetness as well as sweet and tart macerated blackberries. In the case of fresh fruit, maceration is simply the process of adding sugar (or sometimes liqueur) to fruit and letting it sit to soften and release fruit juices. The process enhances the berry flavour and produces a thin fruit syrup. I also added in a little fresh mint and lemon juice to bring a little more brightness in flavour.
Preparing the chia seed pudding and macerated blackberries the day before and assembling it the next day requires less than 10 minutes all together and it’s absolutely delicious and filling. It’s also gluten-free and vegan.
Chia seed pudding
After preparing the chia seed pudding and blackberries in two separate bowls (complete ingredients and instructions below) , cover and place overnight in the refrigerator.
Combine the chia seed pudding with the most of the macerated blackberries and sliced bananas. Scoop into glasses and top with remaining blackberries.
Pretty and delicious!