Description
A light, creamy treat combining sweet vanilla and tart raspberries, this no-cook chia pudding is perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1/4 cup chia seeds
- 1 cup almond milk (or any milk of choice)
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Toppings: more raspberries, coconut flakes, or nuts (optional)
Instructions
- In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until smooth.
- Stir the mixture well and let it sit for 10 minutes, then stir again to break up any clumps.
- Cover the bowl and refrigerate for at least 2 hours or overnight until thickened.
- Once set, stir the pudding again, spoon or layer it into serving dishes with fresh raspberries, and top with desired toppings.
Notes
Store in an airtight container for up to 4–5 days. For thicker pudding, adjust the milk ratio or add more chia seeds if needed. Frozen raspberries can be used, but thaw and drain excess liquid beforehand.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 4.5g
- Cholesterol: 0mg