Raspberry Chia Pudding Recipe
A creamy and nutritious Raspberry Chia Pudding made with fresh or frozen raspberries, almond or coconut milk, sweetened with maple syrup, and infused with vanilla. This easy no-cook recipe is perfect for a healthy breakfast or a refreshing snack, rich in fiber and omega-3 fatty acids.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegetarian-American
- Diet: Vegan
Ingredients
Fruit and Liquid Base
- 1/2 cup fresh or frozen raspberries
- 3/4 cup almond milk or coconut milk
Sweetener and Flavoring
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
Main Thickening Ingredient
- 1/4 cup chia seeds
Instructions
- Blend Ingredients: In a blender, combine the raspberries, almond or coconut milk, maple syrup, and vanilla extract. Blend until the mixture is completely smooth to ensure even flavor distribution.
- Add Chia Seeds: Pour the blended mixture into a bowl and whisk in the chia seeds thoroughly, ensuring they are well dispersed and there are no clumps.
- Refrigerate to Set: Cover the bowl and place it in the refrigerator for at least 1 hour or ideally overnight, allowing the chia seeds to absorb the liquid and the pudding to thicken to a creamy consistency.
- Serve: Once set, stir the pudding gently and serve chilled. Add your favorite toppings such as fresh berries, nuts, or coconut flakes for extra texture and flavor.
Notes
- For a smoother texture, blend the mixture longer before adding chia seeds.
- Use maple syrup or adjust sweetness to taste; honey can be substituted if not vegan.
- This pudding keeps well refrigerated for up to 3 days.
- For added protein, stir in a scoop of plant-based protein powder before setting.
- If using frozen raspberries, allow them to thaw slightly for easier blending.
Find it online: https://cookedbygrace.com/raspberry-chia-pudding-recipe/
