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Raspberry Chia Pudding

A delicate chia pudding made with almond milk and fresh raspberries, sweetened with maple syrup for a light and refreshing breakfast or dessert.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or milk of choice) Use a full-flavored almond milk for creaminess.
  • 2 tablespoons pure maple syrup Adjust to taste based on tartness of raspberries.
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh or frozen raspberries (plus more for topping) Thaw frozen raspberries if using.
Toppings and Extras
  • to taste sliced almonds or chopped nuts
  • to taste shredded coconut
  • to taste extra drizzle of maple syrup For garnish.

Method
 

Mix the Ingredients
  1. In a bowl or jar, pour the almond milk over the chia seeds. Add the maple syrup and vanilla, then whisk or shake until the seeds are evenly suspended.
Mash the Raspberries
  1. Gently fold in half of the raspberries, mashing them with a fork to release a rosy wash into the milk. Leave the remaining berries whole.
Let It Set
  1. Cover and refrigerate for at least 2 hours, preferably overnight, until the chia seeds swell and form a pudding-like consistency.
Serve and Enjoy
  1. Spoon into bowls or jars, top with the reserved raspberries, sliced almonds or chopped nuts, shredded coconut, and an extra drizzle of maple syrup.

Notes

For storage, keep in a sealed container in the fridge for up to 4 days. If thickened too much, stir in almond milk to loosen before serving.