Chia Seed Pudding with Pea Protein and Raspberries

Ingredients

• chia seeds 3 tbsp
• pea protein powder 1 scoop (30g)
• unsweetened almond milk 1 cup
• raspberries 1/2 cup

Method

1. Measure Ingredients. Gather 3 tablespoons of chia seeds, 1 scoop (30g) of pea protein powder, 1 cup (240ml) of unsweetened almond milk, and 1/2 cup of fresh raspberries. Having all ingredients ready makes the process smooth.
   Tip: Use a kitchen scale for accuracy if possible.
2. Mix Protein and Milk. In a medium bowl or jar, add the pea protein powder to the unsweetened almond milk. Whisk or stir vigorously until the protein powder is fully dissolved and the mixture is smooth without lumps.
   Tip: Use a small whisk or fork to break up any clumps.
3. Add Chia Seeds. Add the measured chia seeds to the protein and almond milk mixture. Stir well to evenly distribute the chia seeds throughout the liquid.
   Tip: Stir immediately after adding chia seeds to prevent clumping.
4. Refrigerate to Thicken. Cover the bowl or seal the jar and place it in the refrigerator. Let the mixture chill for at least 4 hours or overnight. During this time, the chia seeds will absorb the liquid and form a thick pudding consistency.
   Tip: For best texture, stir the pudding once after 30 minutes to break up any clumps.
5. Add Raspberries and Serve. Before serving, gently fold in or top the pudding with 1/2 cup of fresh raspberries. Enjoy immediately for a fresh, fruity flavor.
   Tip: You can mash some raspberries into the pudding for extra sweetness if desired.

Pro tips

• If you prefer a sweeter pudding, add a natural sweetener like honey or maple syrup before refrigerating.
• Use a glass jar with a lid for easy mixing, storage, and transport.