Raspberry Chia Pudding
A delightful raspberry chia pudding sweetened with maple syrup, perfect for breakfast or a guilt-free dessert.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 130 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 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 (optional)
- Shredded coconut (optional)
- Extra drizzle of maple syrup (optional)
Instructions
- In a bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir until well-blended to ensure the chia seeds are evenly distributed.
- In a separate small bowl, mash the raspberries until they’re slightly chunky, saving a few whole berries for garnish.
- Gently fold the mashed raspberries into the chia mixture, being careful not to break them down too much.
- Cover the bowl and refrigerate for at least 2 hours or overnight until the pudding thickens.
- Once set, stir again before serving. Top with sliced almonds, shredded coconut, additional raspberries, and a drizzle of maple syrup for an extra touch of sweetness.
Notes
The pudding can be stored in an airtight container in the refrigerator for about 3-5 days. Add a splash of milk to loosen it up if it thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg