Raspberry Hibiscus Chia Pudding

    • Difficulty
    • Easy
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Craving something refreshing and fruity? This Raspberry Hibiscus Chia Pudding is delightfully light and packed with flavor. Its made with hibiscus tea, a brightly pigmented tropical flower that has many benefits including: lowers high blood pressure, decreases inflammation, acts as a natural diuretic, aids in digestion, relieves menstrual pain, boosts metabolism and help with weight loss. Food as medicine has never been so delicious!


  • 1 1/2 cups boiling water
  • 2 Tbs hibiscus flowers*
  • 1 1/2 cups raspberries
  • 2-3 medjool dates
  • 1/3 cup raw cashews
  • 1 tsp lemon juice
  • 1/4 cup chia seeds
  • 5 drops stevia


  1. Steep the flowers/petals in the boiling water for at least 30 mins. Let the tea cool and the.
  2. Blend with everything except chia and stevia until smooth in a blender.
  3. Whisk in the chia, ass stevia to taste. Let thicken for at least 2 hours.


*Note: You can also use hibiscus tea bags and steep it that way. Try using 2 bags: 1 1/2 cups water.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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