Raspberry Mint Chia Pudding

Raspberry Mint Chia Pudding


  • ¼ cup whole chia seeds
  • approximately 1 cup unsweetened coconut or almond milk
  • ¾ cup fresh raspberries
  • few sprigs mint, chopped
  • ½ tsp Sun Chlorella granules
  • 1 tsp coconut sugar or sweetener of choice
  • shredded coconut (optional)


Place chia seeds in a glass container and cover with milk of choice.

Mix in chlorella, chopped mint and sweetener

Allow to sit in the fridge for 6-8 hours, or until chia seeds are thick and jelly-like in texture.

Blend raspberries in blender until a jam starts to form a little water if necessary to reach desired consistency.

Stir into chia pudding mixture and top with more raspberries and coconut and extra mint if desired

Recipe found on sunchlorellausa.com