Raspberry Chia Pudding (Printable Version)
Creamy raspberry and chia seed pudding, naturally sweetened and plant-based
# What You Need:
→ Base
01 - 1.75 cups unsweetened almond milk or milk of choice
02 - 3.5 ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - 1/4 cup chia seeds
→ Topping
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Fresh mint leaves
# How To Make It:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in a blender. Process until completely smooth and vibrant pink.
02 - Transfer the raspberry mixture to a medium bowl. Gradually whisk in chia seeds until evenly distributed throughout the liquid.
03 - Cover the bowl and refrigerate for minimum 2 hours, preferably overnight. Stir once after 30 minutes to prevent seeds from clumping together.
04 - Once the pudding reaches a thick, creamy consistency, stir thoroughly and portion into serving glasses. Top with fresh raspberries, nuts, or mint as desired.
# Expert Suggestions:
01 -
- You can make it the night before and wake up to breakfast waiting for you
- The raspberry base transforms ordinary chia seeds into something that feels like dessert
02 -
- The first time I forgot to stir after 30 minutes, I ended up with a giant chia clump that took forever to break up
- Straining the raspberry base before adding chia seeds creates the silkiest texture if you are picky about fruit seeds
03 -
- Double the recipe and keep it in the fridge for up to 5 days, it actually gets better over time
- Start with less sweetener than you think you need, the raspberries have plenty of natural sugar