Raspberry Chia Pudding (Printable)
Creamy raspberry and chia seed pudding, naturally sweetened and plant-based. Ideal for breakfast or healthy dessert.
# What You'll Need:
→ Base
01 - 1 ⅔ cups unsweetened almond milk
02 - 3 ½ ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - ¼ cup chia seeds
→ Topping (Optional)
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Mint leaves
# How to Cook:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in blender. Process until completely smooth and vibrant pink.
02 - Transfer raspberry mixture to medium bowl. Gradually whisk in chia seeds until fully dispersed and no clumps remain.
03 - Cover bowl tightly. Refrigerate minimum 2 hours or overnight for best results. Stir once after 30 minutes to ensure even gel formation.
04 - Stir pudding thoroughly to distribute consistency. Spoon into serving glasses or jars. Top with fresh raspberries, chopped nuts, granola, or mint leaves as desired.
# Expert Advice:
01 -
- The texture lands perfectly between silky pudding and tapioca without any cooking required
- It keeps in the fridge for days so breakfast is ready before you even open your eyes
02 -
- Stirring the mixture once after thirty minutes prevents those stubborn chia clumps that never seem to soften
- Straining the blended base first if you are particular about texture eliminates every single raspberry seed
03 -
- Make a double batch because these disappear faster than you expect
- Letting it sit overnight improves both texture and flavor development