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Raspberry Chia Pudding

A delicious and healthy dessert or breakfast option made with chia seeds, almond milk, and fresh raspberries, sweetened with maple syrup.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Healthy, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons pure maple syrup Adjust to taste for sweetness
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh or frozen raspberries (plus more for topping)
Toppings
  • to taste sliced almonds or chopped nuts
  • to taste shredded coconut
  • to taste extra drizzle of maple syrup

Method
 

Preparation
  1. In a bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
  2. In another bowl, mash the raspberries with a fork until they are mostly smooth. You can leave some chunks for texture. Add the mashed raspberries to the chia mixture and stir gently.
Setting
  1. Cover the bowl and place it in the refrigerator. Let it sit for at least 2 hours or overnight. This will allow the chia seeds to absorb the liquid and thicken.
Serving
  1. After it has set, stir the pudding again. Serve it in bowls or jars. Top with sliced almonds, shredded coconut, extra raspberries, or a drizzle of maple syrup if you like.

Notes

Store any leftover chia pudding in an airtight container in the refrigerator. It will last for about 3 to 5 days. You may need to stir it before serving again as it might thicken up in the fridge. Tips: For a creamier texture, blend the milk, chia seeds, and other ingredients together until smooth before letting it set.