Raspberry Chia Pudding Recipe
Introduction
This Raspberry Chia Pudding is a delicious and healthy treat that’s perfect for breakfast or a light dessert. It’s easy to make and combines the natural sweetness of raspberries with nutritious chia seeds for a creamy, satisfying dish.
Ingredients
- 1 cup unsweetened almond milk (or any milk you prefer)
- 1/4 cup chia seeds
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon maple syrup (or honey, agave, or your favorite sweetener)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Optional toppings: extra raspberries, shredded coconut, chopped nuts, granola
Instructions
- Step 1: In a medium-sized bowl, whisk together the almond milk, chia seeds, maple syrup, vanilla extract, and sea salt until well combined and there are no clumps.
- Step 2: Rinse fresh raspberries or use frozen ones without thawing. Blend the raspberries in a blender or food processor until smooth, or mash them with a fork for a chunkier texture.
- Step 3: Pour the raspberry puree into the chia seed mixture and stir thoroughly to mix the flavors and color evenly. Taste and add more sweetener if desired.
- Step 4: Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or preferably overnight to allow it to thicken.
- Step 5: After chilling, stir the pudding. If it’s too thick, add a splash of milk to reach your desired consistency. If it’s not thick enough, stir in an additional tablespoon or two of chia seeds and refrigerate for another 30 minutes to an hour.
- Step 6: Adjust sweetness if needed, then portion the pudding into serving dishes or glasses.
- Step 7: Add your favorite toppings such as fresh raspberries, shredded coconut, chopped nuts, or granola before serving.
Tips & Variations
- Use coconut milk or oat milk instead of almond milk for a different flavor and creaminess.
- Let the pudding chill overnight for best texture and flavor development.
- Add a squeeze of lemon juice to the raspberry puree for a tangy twist.
- Mix in other berries like blueberries or strawberries for variety.
Storage
Store the chia pudding in an airtight container in the refrigerator for up to 3 to 5 days. Stir well before serving. Enjoy it chilled, or let it sit at room temperature for a few minutes to soften slightly before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other fruits instead of raspberries?
Yes, you can substitute raspberries with other fruits like strawberries, blueberries, or mango. Just puree the fruit as you would with raspberries and follow the same steps.
How can I make the pudding thicker or thinner?
If the pudding is too thick, add a little more milk and stir. If it’s too thin, add extra chia seeds and refrigerate longer until it reaches your preferred consistency.
PrintRaspberry Chia Pudding Recipe
This Raspberry Chia Pudding is a delicious, healthy, and refreshing dessert or breakfast option. Made with chia seeds soaked in almond milk and blended fresh raspberries, it offers a perfect balance of fruity sweetness and creamy texture. Naturally gluten-free and vegan, it’s easy to prepare and customizable with your favorite toppings like shredded coconut, nuts, or granola.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including chilling time)
- Yield: 2 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Base Ingredients
- 1 cup unsweetened almond milk (or any milk you prefer)
- 1/4 cup chia seeds
- 1 tablespoon maple syrup (or honey, agave, or your favorite sweetener)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Fruit
- 1/2 cup fresh or frozen raspberries
Optional Toppings
- Extra raspberries
- Shredded coconut
- Chopped nuts
- Granola
Instructions
- Combine the Base Ingredients: In a medium-sized bowl, whisk together the almond milk, chia seeds, maple syrup, vanilla extract, and sea salt until well mixed and smooth to avoid any clumps.
- Prepare the Raspberry Puree: Rinse fresh raspberries if using fresh. If using frozen raspberries, no need to thaw. Blend the raspberries in a blender or food processor until smooth, or mash them with a fork for a chunkier texture.
- Combine Raspberry Puree with Chia Seed Mixture: Pour the raspberry puree into the bowl with the chia seed mixture. Stir thoroughly to evenly distribute the raspberry flavor and color. Taste and add more sweetener if you prefer it sweeter.
- Refrigerate: Cover the bowl with plastic wrap or transfer the mixture into an airtight container. Refrigerate for at least 2 hours, ideally overnight, to allow chia seeds to swell and thicken the pudding.
- Stir and Check Consistency: After chilling, stir the pudding well. If it is too thick, add a splash of almond milk to loosen it. If it is not thick enough, add another tablespoon or two of chia seeds and refrigerate for an additional 30 minutes to an hour.
- Adjust Sweetness (If Needed): Taste your pudding again and add more sweetener if necessary, stirring to combine.
- Portion into Serving Dishes: Spoon the pudding into individual bowls or glasses for serving.
- Add Your Favorite Toppings: Garnish with additional raspberries, shredded coconut, chopped nuts, granola, or a drizzle of maple syrup or honey for extra flavor and texture.
- Enjoy Immediately or Store for Later: Enjoy your raspberry chia pudding fresh, or cover and store it in the refrigerator for up to 3-5 days for a quick, healthy snack or breakfast.
Notes
- For best results, use chia seeds that are fresh and stored properly to avoid any bitterness.
- You can substitute almond milk with any preferred plant-based or dairy milk.
- The pudding thickens more as it sits, so adjust liquid accordingly before serving.
- Try mixing in other fruits like blueberries or strawberries for variation.
- Store leftover pudding in an airtight container to maintain freshness.
Keywords: chia pudding, raspberry pudding, healthy dessert, vegan dessert, gluten-free dessert, no bake pudding, almond milk pudding, fruit pudding
