Raspberry 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
Scale
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
Find it online: https://bakedbylisa.com/raspberry-chia-pudding-recipe/
