|35 min||0 min||35 min||4|
|1 cup||Silk Original Coconut Milk|
|1 cup||Raspberries (or frozen)|
|1/2 cup||Chia seeds|
|1 tsp||Vanilla bean powder (or 2 tsp unsweetened vanilla extract)|
|1 tsp||Stevia sweetener, powder (or sweetener of choice, optional)|
1. Place the coconut milk, water and raspberries into a blender and pulse until blended. Reserve a few raspberries for topping.
2. Mix the chia seeds with the raspberry milk and add the vanilla bean powder and Stevia.
3. Let mixture sit for at least 25-30 minutes, ideally overnight in the fridge. Then, spoon into serving glasses.
4. Serve with the reserved raspberries and store in the fridge for up to 3 days.
The digestible carb content is only one gram per ounce (28 grams), which is very low. This makes chia a low-carb friendly food. Almost all of the carb content in chia seeds come from fiber.