Raspberry & Coconut Chia Pot

Raspberry & Coconut Chia Pot

serves 2 cooks in Overnight difficulty two

This recipe is a great one to switch up your usual snack or breakfast using the mighty chia seed as the base for a jar full of goodness! Chia seeds are a great source of protein for vegetarians and don’t have any cholesterol. A 28-gram serving of these little super seeds has around 4.5 grams of protein, which is nearly 10 per cent of the daily-recommended value. Chia seeds are the highest plant source of omega-3 fatty acids. Omega 3’s are vital for maintaining a healthy functioning heart. They also help to lower blood pressure and cholesterol. Reducing your risk of heart disease and strokes. So without going into too much detail, I’m sure you can already tell that this recipe is supercharged. For this recipe, I use one of my favourite Superfood brands Bioglan whose Chia seeds are packed to the brim with nutrition.


The Ingredients

1 cup raspberries

1 cup canned coconut milk

2 tablespoons agave

1/4 cup chia seeds

Small handful of cacao nibs (optional)

Dollop of coconut yoghurt (optional)


Made with my Vitamix S30


Add the raspberries, coconut milk and agave to a blender, blend until smooth. Add to a jar and stir in the chia seeds. Place in the fridge for at least an hour to allow the chia seeds to expand.

Serve with some coconut yoghurt and cacao nibs.


This post was in collaboration with Bioglan Superfoods as part of their #SuperpoweredYou campaign to superpower the lives of those who are of Healthy Body, Healthy Mind like me. For more recipes and tips on superfoods check out the superfoods hub, Instagram or Twitter.

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