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Raspberry Sherbet Chia Pudding | Get Inspired Everyday!

Raspberry Sherbet Chia Pudding

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4 from 1 review


  • 6 medjool dates, pitted and quartered
  • 113.5 ounce can coconut milk (Native Forest)
  • 1 Tablespoon vanilla extract
  • 210 ounce pkgs raspberries, thawed
  • 8 Tablespoons chia seeds


  1. 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.
  2. Add the thawed raspberries and their juices. Blend on low just to combine.
  3. Stir in the chia seeds with a spatula.
  4. Pour the chia pudding into prepared containers. I like to use pint sized glass jars. I only fill them halfway to the 1 cup mark, which leaves lots of space to top the pudding with fresh fruit.
  5. Refrigerate 6 hours or overnight for the chia seeds to thicken the pudding.
  6. Keeps refrigerated for 3 days.
  • Prep Time: 15 mins