Description
This vibrant raspberry chia pudding offers a delightful blend of creamy texture and bright, fruity flavor. Wholesome chia seeds are combined with fresh raspberries and a plant-based milk, then chilled to create a thick, satisfying base. Topped with additional fresh berries and slivered almonds, it provides a refreshing and nutritious option for breakfast or a light dessert, prepared without any cooking.
Ingredients
Scale
- 1/2 cup fresh or frozen raspberries, plus more for topping
- 1 cup unsweetened almond milk
- 2 tablespoons maple syrup, or to taste
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup chia seeds
- 2 tablespoons slivered almonds, for topping
Instructions
- In a blender, combine the 1/2 cup of raspberries, almond milk, maple syrup, and vanilla extract (if using). Blend until smooth.
- Pour the raspberry mixture into a jar or bowl. Stir in the chia seeds thoroughly, ensuring no clumps remain.
- Cover the jar or bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to your desired consistency.
- Before serving, give the pudding a good stir. Divide into serving dishes and top with fresh raspberries and slivered almonds.
Notes
Adjust the amount of maple syrup to suit your sweetness preference.
For an even thicker pudding, add an additional teaspoon of chia seeds.
This pudding can be prepared up to 3-4 days in advance and stored in an airtight container in the refrigerator.
Experiment with other berries or fruits for different flavor variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 7g