Description
This easy raspberry chia pudding is wonderfully creamy, with a bright burst of berry flavor in every bite.
Ingredients
Scale
- 2 tablespoons chia seeds
- ½ cup fresh or frozen raspberries
- ½ cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon maple syrup (adjust to taste)
- ¼ teaspoon pure vanilla extract
- Pinch of sea salt
- Optional toppings: extra raspberries, coconut flakes, granola, or chopped nuts
Instructions
- Mash the raspberries: In a small bowl, mash the raspberries using a fork. If using frozen raspberries, let them thaw slightly before mashing. You want a jam-like consistency with small chunks for texture.
- Mix everything together: In a mason jar or small bowl, combine the mashed raspberries, chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Stir well to ensure the chia seeds are evenly distributed and not clumping together.
- Let it sit and stir again: After about 5 minutes, give the mixture another good stir to break up any seed clumps. This helps ensure an even, creamy texture later.
- Chill and set: Cover the jar or bowl and refrigerate for at least 2 hours, or overnight. The chia seeds will expand and create a pudding-like consistency.
- Serve and top: When ready to eat, give it a stir and spoon into serving dishes. Add your favorite toppings like more fresh raspberries, coconut flakes, granola, or a sprinkle of cinnamon.
Notes
- This recipe can be made in advance and stored in the refrigerator for up to 3 days.
- Adjust the sweetness by adding more or less maple syrup to taste.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: chia pudding, raspberry pudding, healthy dessert