Raspberry Hibiscus Chia Pudding

By Chef: Heather Pace
Posted: January 25, 2017


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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.