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Pomegranate Raspberry Chia Dessert

A simple and wholesome dessert layered with mashed raspberries and creamy chia pudding, reminiscent of childhood afternoons and warm family kitchens.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Raspberry Base
  • 1 cup fresh raspberries
  • 1 tablespoon pomegranate juice
  • 1 tablespoon honey or maple syrup To sweeten, adjust to taste.
Chia Pudding
  • 1 cup unsweetened almond milk Substitute with full-fat coconut milk for a richer pudding.
  • 1/4 cup chia seeds
  • 1 tablespoon honey or maple syrup Adjust to taste.
  • 1/2 teaspoon vanilla extract
Toppings
  • 1/2 cup pomegranate seeds Add just before serving.
  • Fresh raspberries for garnish
  • Mint leaves for garnish

Method
 

Preparation
  1. Mash the raspberries with pomegranate juice and honey until combined and slightly juicy. Spoon the raspberry mixture into the base of serving glasses.
  2. In a separate bowl, mix almond milk, chia seeds, honey, and vanilla. Let sit for 15 minutes until it begins to thicken.
  3. Pour the chia mixture over the raspberry base and let set in the refrigerator for at least 2 hours.
  4. Top with fresh pomegranate seeds, additional raspberries, and mint leaves before serving. Serve chilled directly from the refrigerator.

Notes

Cover the glasses with plastic wrap or transfer to an airtight container and keep refrigerated for up to 3 days. The chia layer will continue to firm a bit over time; give it a gentle stir before serving if needed.