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Raspberry Chia Pudding

A delightful and healthy vegan dessert or snack made with chia seeds and fresh raspberries, perfect for breakfast or an afternoon pick-me-up.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 2 servings
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup chia seeds
  • 1 cup almond milk (or any plant-based milk) Can substitute with coconut milk or oat milk.
  • 2 tablespoons maple syrup (or sweetener of choice) Adjust according to taste.
  • 1/2 cup fresh raspberries Can use frozen raspberries if thawed.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. In a bowl, mix together chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of salt.
  2. Stir well to combine and ensure there are no clumps of chia seeds.
  3. Let the mixture sit for about 10 minutes, then stir again to prevent the seeds from clumping together.
  4. Cover the bowl and refrigerate for at least 2 hours or overnight.
  5. Once set, gently fold in the fresh raspberries.
  6. Serve chilled, topped with additional raspberries or your favorite toppings.

Notes

Best served cold. For extra flavor, top with granola, nuts, or a drizzle of honey. Can be stored in the refrigerator for up to 3 days.