We’ve done it. We’ve completely jumped on the chia seed bandwagon. Lisa admitted to being a little bit resistant at first, but along came the Chocolate Peanut Butter Chia Seed Pudding, and boom! She was on-board the bandwagon, too.
I first fell in love with chia because of its healthy dose of omega 3s and fiber – which admittedly, are two things that make registered dietitians completely geek-out with excitement. But, more recently, I’m fallen in love with chia because of its versatility. I love these little seeds in my homemade breakfast bars for a little added crunch, in my oatmeal and yogurt for their satiating power, and in my dessert and breakfast puddings for extra thickness.
But, at the end of the day, there are always going to be people that aren’t ready or willing to jump on the bandwagon yet (or at all). And that’s completely okay with us. Everyone has different preferences and palates and that’s what makes this food world such a fun, interesting place. (Personally, I’ve always had an aversion to cooked zucchini and summer squash – so slimy!).
That’s where this recipe for Raspberry Chia Fruit Spread was inspired. The chia seeds are blended with the raspberries and coconut milk so you can’t even tell they’re in there. But, the best part? The chia seeds are still supplying your body with all the wonderful anti-inflammatory properties of omega-3s.
As someone who never seems to get tired of a good ol' peanut butter and jelly sandwich, this fruit spread is such a nice alternative to jam or jelly – it’s naturally higher in fiber and omega-3s and contains much less added sugar. This fruit spread is also a really yummy addition to plain yogurt and is a great substitution for maple syrup on whole grain pancakes or waffles.
Raspberry Chia Fruit Spread
3 tablespoons chia seeds
¾ cup unsweetened coconut milk
1 ½ cups frozen raspberries, thawed
1 teaspoon honey
1. First, make a chia pudding by combining the chia seeds with the coconut milk in a small bowl and allowing to sit in the refrigerator for approximately 4-5 hours. Stir occasionally so the chia seeds are well incorporated in the coconut milk.
2. Once thickened, combine the chia pudding with the raspberries and honey in a blender.
3. Blend until smooth.
* Store in your refrigerator in an airtight container.
Enjoy, preferably with those you love!
Although we do work with the National Raspberry Council, we were not compensated for this post.
All our opinions are our own. We really do just love berries (and chia)!