Raspberry Chia Pudding Recipe
A refreshing and healthy Raspberry Chia Pudding made with fresh raspberries, almond milk, and maple syrup. This vegan and gluten-free pudding is easy to prepare and perfect for a nutritious breakfast or snack, packed with omega-3 rich chia seeds and natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- 1/2 cup fresh or frozen raspberries
- 3/4 cup almond milk or coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla bean paste
- 1/4 cup chia seeds
Instructions
- Blend Ingredients: Blend the raspberries, almond milk, maple syrup, and vanilla bean paste together in a blender until the mixture is smooth and evenly combined.
- Add Chia Seeds: Pour the blended mixture into a bowl, then stir in the chia seeds using a whisk until everything is well combined and the seeds are evenly distributed.
- Refrigerate to Set: Cover the bowl and place it in the fridge to set for at least 1 hour or ideally overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
- Serve: Once set, stir the pudding gently and serve it with your favorite toppings such as fresh fruits, nuts, or granola for added texture and flavor.
Notes
- For best texture, refrigerate overnight to let the chia seeds fully absorb the liquid.
- You can substitute maple syrup with honey or agave syrup if preferred.
- Use any plant-based milk like oat or soy milk as an alternative.
- Top with additional raspberries, sliced almonds, or shredded coconut for extra flavor and crunch.
- This pudding keeps well refrigerated for up to 3 days.
Find it online: https://recipeplenty.com/raspberry-chia-pudding-recipe/
