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Vegan Raspberry Chia Pudding

A refreshing and nutritious treat with a creamy texture and delightful raspberry flavor, perfect for breakfast, snacks, or a light dessert.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Chia seeds The star of the show! Can substitute with flaxseeds.
  • 2 cups Almond milk Or any plant-based milk; oat or coconut milk can be used.
  • 2 tablespoons Maple syrup Natural sweetener; other syrups like agave or date syrup can be used.
  • 1 cup Raspberries Fresh or frozen; other berries can be substituted.
  • 1 teaspoon Vanilla extract Optional but highly recommended for flavor.

Method
 

Preparation
  1. In a mixing bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
  2. Gently fold in the raspberries, being careful not to smash them too much—some whole pieces are lovely!
  3. Cover the bowl and place it in the refrigerator for at least 2 hours, or overnight if you can.
  4. Once the pudding has thickened to your desired consistency, give it a good stir and spoon into serving bowls or jars.

Notes

Top with granola, shredded coconut, or extra fresh fruit. Store in the fridge for up to 5 days in an airtight container. Freezing may change texture.