Berry Chia Pudding

Berry Chia Pudding

Berry Chia Pudding
by Rose Marie Jarry, elite obstacle course racer and chef for Kronobar

30 minutes
4 servings
167 calories per serving
Vegan, gluten-free


  • 1 cup of vanilla coconut milk beverage
  • 1/2 cup of frozen cranberries
  • 1/2 cup of frozen raspberries
  • 1 cup of water
  • 8 tablespoons of chia seeds
  • 2 tablespoons of RAW honey


  1. Blend the cranberries, raspberries, and water in a food processor or blender.
  2. Add the agave syrup and 5 tablespoons of chia seeds, then mix by hand. Set aside in the refrigerator for 30 minutes.
  3. In another bowl, mix the remaining 3 tablespoons of chia seeds with the coconut milk, then set aside in the fridge for 30 minutes.
  4. After the chia seeds in both mixes become gelatinous, scoop both mixtures into a bowl to serve together as a duo. Feel free to get artistic in your layering and presentation.
  5. Keep refrigerated.
  6. Than serve.


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