Blue chia pudding with blackberries is a colorful and nourishing treat made by blending butterfly pea powder or blue spirulina into creamy chia pudding, then layering or topping it with juicy blackberries. It’s perfect for breakfast, dessert, or a healthy snack. Naturally vegan and gluten-free, this recipe serves 2.
Ingredients
For the Chia Pudding:
3 tablespoons chia seeds
1 cup plant-based milk (almond, coconut, oat, or dairy milk)
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract
½ to 1 teaspoon blue spirulina or butterfly pea powder (adjust for color)
For the Blackberry Layer or Topping:
½ cup fresh or frozen blackberries
1 teaspoon maple syrup (optional)
Fresh mint for garnish (optional)
Instructions
1. Make the Blue Chia Pudding
In a bowl or jar, mix chia seeds, milk, maple syrup, and vanilla extract. Add blue spirulina or butterfly pea powder and stir well until fully blended. Let it sit for 5 minutes, stir again to break up any clumps, then cover and refrigerate for at least 2 hours or overnight until thickened.
2. Prepare the Blackberries
If using fresh blackberries, rinse and pat dry. If you’d like a softer layer, gently mash the berries with a fork and a little maple syrup to create a quick compote. Set aside.
3. Assemble
Once the chia pudding is set, give it a good stir. Layer the pudding into two glasses or jars. Top with blackberries or swirl them in. Add mint leaves for a fresh finish if using.
4. Serve
Serve cold, as a breakfast, light dessert, or afternoon snack.
Tips for Extra Flavor and Texture
Add a spoon of coconut yogurt or granola on top
Swirl in a bit of blackberry jam for a richer flavor
Use a clear glass to show off the beautiful layers
Blue chia pudding with blackberries is light, flavorful, and visually stunning.
