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Delightful Raspberry Chia Pudding

A nutritious and flavorful chia pudding infused with raspberry, almond milk, and topped with sliced almonds and coconut for a delightful breakfast.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1/4 cup Chia Seeds These little gems are the backbone of your pudding.
  • 1 cup Almond Milk Acts as a creamy base; can swap for coconut milk.
  • 2 tablespoons Pure Maple Syrup Adds natural sweetness; can use honey or agave.
  • 1 teaspoon Vanilla Extract Optional but enhances flavor.
Raspberry Layer
  • 1 cup Fresh or Frozen Raspberries Star ingredient providing vibrant color.
  • 1/2 cup More Raspberries For an extra burst of fruitiness.
  • 1 tablespoon Drizzle of Maple Syrup Amplifies sweetness.
Toppings
  • 2 tablespoons Sliced Almonds Adds crunch to the pudding.
  • 2 tablespoons Shredded Coconut Brings a tropical twist.

Method
 

Preparation
  1. In a small bowl, whisk together the almond milk, maple syrup, and vanilla extract until the maple is dissolved.
  2. Stir in the chia seeds, folding gently. Let the mixture rest for 5–10 minutes, then stir again to break up any clumps.
  3. Puree the cup of raspberries with a fork or blender into a coulis, and taste, adding more maple if desired.
  4. Layer or fold the raspberry coulis into the chia mixture for a marbled or uniform effect.
  5. Cover and refrigerate for at least 2 hours, preferably overnight.
Serving
  1. Before serving, gently fold in the additional raspberries, and top with sliced almonds and shredded coconut.
  2. Drizzle with maple syrup before serving.

Notes

Use a whisk or fork to break early clumps; stirring twice while it sets gives the smoothest finish. Adjust sweetness after adding raspberries; their tartness can vary. Toast the sliced almonds lightly for added flavor.