Raspberry Sherbet Chia Pudding

Raspberry Sherbet Chia Pudding

Raspberry Sherbet Chia Pudding


6 medjool dates, pitted and quartered 

1 - 13.5 ounce can coconut milk

1 tablespoon vanilla extract

2 - 10 ounce packages raspberries, thawed

8 tablespoons chia seeds



Place the dates, coconut milk, and vanilla extract in a blender and blend. Starting on low and increasing to high speed until the mixture is completely smooth. Add the thawed raspberries and their juices. Blend on low just to combine. Stir in the chia seeds with a spatula.

Pour the chia pudding into prepared containers. Pint sized glass jars are best! If you want to add fresh fruit on top, only fill the jars halfway.

Refrigerate for 6 hours or overnight for the chia seeds to thicken the pudding. Keeps refrigerated for 3 days!


Recipe Credit: Get Inspired Everyday