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–+ servings
Raspberry Chia Pudding

Creamy Raspberry Chia Pudding for Guilt-Free Indulgence

Enjoy a delightful Raspberry Chia Pudding that's vegan, gluten-free, and quick to prepare.
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Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: Healthy, Vegan
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 0.5 cup Chia Seeds
  • 2 cups Unsweetened Almond Milk can substitute with coconut milk
  • 0.25 cup Pure Maple Syrup can substitute with honey or agave syrup
  • 1 teaspoon Vanilla Extract
For the Fruit
  • 1 cup Fresh or Frozen Raspberries
Optional Toppings
  • 0.25 cup Sliced Almonds
  • 0.25 cup Shredded Coconut
  • 1 cup Additional Berries such as strawberries or blueberries
  • 1 tablespoon Extra Drizzle of Maple Syrup

Equipment

  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk together for about 1–2 minutes.
  2. Take fresh or thawed raspberries and gently mash them with a fork until chunky, or blend for a smoother texture.
  3. Pour blended raspberries into the chia mixture and gently fold with a spatula.
  4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight for best results.
  5. After chilling, stir well before serving and top with sliced almonds, shredded coconut, or extra berries.

Nutrition

Serving: 1cupCalories: 240kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 325mgFiber: 10gSugar: 10gVitamin A: 100IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Frequent stirring during the first 10 minutes can prevent clumps. Adjust thickness by adding more almond milk if needed.

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