Ingredients
- Chia Seeds: 3 tablespoons. These tiny seeds absorb liquid and create the thick pudding texture.
- Unsweetened Almond Milk: 1 cup. Provides a smooth, dairy free base that lets the raspberry flavor shine.
- Fresh Raspberries: 1 cup, lightly mashed. Adds natural sweetness and vibrant color.
- Maple Syrup: 1 to 2 tablespoons. Brings gentle sweetness that complements the berries.
- Vanilla Extract: 1 teaspoon. Enhances the fruity aroma and rounds out the flavor.
- Extra Raspberries and Chia Seeds: 2 tablespoons raspberries and 1 teaspoon chia for topping. Adds visual appeal and texture contrast.
Instructions
- Preheat Your Equipment: No heating needed, but make sure your mixing bowl and utensils are clean and dry.
- Combine Ingredients: In a bowl, whisk together almond milk, mashed raspberries, maple syrup, and vanilla extract until smooth. Stir in chia seeds thoroughly.
- Prepare Your Cooking Vessel: Choose jars or glasses and make sure they are ready for filling.
- Assemble the Dish: Pour the mixture evenly into serving jars.
- Cook to Perfection: Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
- Finishing Touches: Stir gently, then top with extra raspberries and a sprinkle of chia seeds.
- Serve and Enjoy: Grab a spoon and enjoy it chilled.
Notes
- Stir again after a few minutes to prevent seeds from sinking.
- Let it rest overnight for maximum thickness.
- Add a splash more milk if it becomes too thick before serving.
- Adjust sweetness based on how ripe your raspberries are.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack, Dessert
- Method: No-cook
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 jar (approx. 1 cup)
- Calories: 210
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 0.8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan chia pudding, raspberry chia pudding, healthy breakfast, plant-based dessert