After a lot of large, heavy meals and indecent amounts of chocolate, I really need to lighten things up a bit. Plus, the temperature around here is reaching 90 and ain’t nobody got time to be cooking in a hot kitchen when it’s that hot out. That is when I whip out this amazing little recipe that takes literally seconds to prepare.

My vegan summer berry pudding is famous around here. It’s what our summer dreams are made of (besides pie and gobs of fried cheese) The pudding is light in calories – under 100 calories for a heaping serving and full of nutrition. What I love about this pudding is the consistency… It is super light and airy and whipped.Then the chia seeds give it a fun tapioca pudding texture. It’s gorgeous. (Note, if you don’t like that tapioca pudding texture, you might want to either experiment with using fewer chia seeds or steer clear altogether. I do want to say that I think this pudding is really worth trying!) It also has the perfect amount of sweet and freshness to satisfy most cravings. I recommend topping the pudding with extra fresh fruit and maybe some slivered almonds if you have them.

I love eating this after a long day of work when I just want to completely unwind and relax and not be weighed down by a ton of butter and sugar. It also makes a great breakfast or midday snack. You can’t go wrong, ya know. I know you’re going to love this recipe too. I mean, 60 seconds to make, 5 ingredients, 2 steps, and a ton of deliciousness, how can you say no?

 

Vegan Summer Berry Pudding

Yield: 6 servings

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Ingredients

• 2 cups unsweetened vanilla almond milk (I prefer the Silk brand)
• 2 cups mixed fresh berries (blackberry, blueberry and raspberry)
• 1 tablespoon pure vanilla extract
• 1/2 cup monk fruit sweetener (or stevia or agave nectar)
• 1/2 cup chia seeds

Instructions

1. Blend all the ingredients except for the chia seeds together in a blender or food processor until completely blended together.Strain through a fine mesh strainer to remove seeds.
2. Fold in the chia seeds and allow it to set in a covered bowl for 2 - 3 hours. Serve with fresh fruit and/or slivered almonds.

Did you make this recipe?

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