Immunity Chia Puddings with Apricot Rawnola


Chia Pudding

- 3 tbsp Booster Blends Immunity Powder

- 6 tbsp chia seeds

- 2/3 cup of coconut milk (cream can be used, just add a dash more milk).

- 1 1/3 cup of unsweetened vanilla almond milk (or plain almond milk with ½ a tsp of vanilla extract). 


Apricot Rawnola

- 12 dried apricots

- ¼ of a cup of roasted almonds

- ¼ of a cup of walnuts

- 1 tbsp of hazelnut butter (can substitute with almond or peanut butter)

 - 1 tsp coconut oil

- 2 tbsp pumpkin seeds

- 2 tbsp sesame seeds

- Generous pinch of sea salt 


1. To make the chia puddings, place 1 tbsp of chia seeds into each of your approx. ½ cup capacity jars. 2. Whisk together the Immunity Powder, coconut milk and cream. 3. Fill the jars with the mix to an equal level (about ¾ of the way full).

4. Mix the chia seeds into the milks thoroughly, if your jars have a lid, shake them, and then place in the fridge to set overnight.

5. To make the apricot rawnola, combine all the ingredients except for the salt in a food processor and pulse together, scraping down the sides regularly, until a rough crumble forms. Add salt to taste.

6. Once the chia puddings have set, serve topped with a generous teaspoon of apricot rawnola. Enjoy!

Submitted By:
Natalie Zee @healthynatty
Immunity Chia Puddings with Apricot Rawnola
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