Description
A bright and silky raspberry chia pudding perfect for dessert or breakfast, easy to prepare ahead of time.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries (plus more for topping)
- Sliced almonds or chopped nuts, for topping
- Shredded coconut, for topping
- Extra drizzle of maple syrup (optional)
Instructions
- Combine chia, milk, maple syrup, and vanilla; whisk to disperse and avoid clumps.
- Mash raspberries lightly and fold them into the chia mixture (or layer whole for swirls).
- Chill until set (minimum 120 minutes; best overnight).
- Stir to smooth, portion into jars, and top with nuts, coconut, or extra berries before serving.
Notes
For creamier texture, add yogurt. Use 2-3 tablespoons for a smoother pudding by blending after resting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Chilling
- Cuisine: Vegan