Raspberry Chia Pudding
A cold raspberry-and-vanilla chia pudding sweetened with maple syrup and divided into two portions.
Ingredients
Pudding Base
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries (plus more for topping)
Toppings
- Sliced almonds or chopped nuts For garnish
- Shredded coconut For garnish
- Additional raspberries or mixed berries For garnish
- Extra drizzle of maple syrup For garnish
Instructions
Method
- Whisk almond milk, maple syrup, and vanilla together. Gradually whisk in the chia seeds.
- Mash the measured raspberries and fold them into the mixture.
- Rest 5–10 minutes, then stir thoroughly again to break up seed clusters.
- Cover and refrigerate at least 2 hours or overnight until evenly thickened.
- Stir, divide into 2 portions, and loosen with a little milk if needed. Add optional toppings just before serving.
Notes
- Stir again after 5–10 minutes to prevent seed clumps.
- Keep refrigerated and use within 4 days or the shorter ingredient-label limit.