This recipe is a great “make ahead” snack to have throughout the week. It’s a perfect snack for breastfeeding, and gives you a ton of healthy fats and 14g of protein per serving.
• 1 cup (170g) chia seeds
• 3 cups (700ml) coconut milk
• 2 scoop (25g) vanilla collagen protein powder (optional)
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/4 tsp. espresso powder
• 2 tbsp. cocoa powder
• 1 cup (125g) raspberries, frozen
Blend all the ingredients in a high-speed blender or food processor until most chia seeds are broken down and the pudding is thick and creamy.
Portion out into jars or small bowls and top with frozen raspberries.
Store in airtight containers for up to 4 days. Serve cold.