Vanilla Raspberry Chia Pudding
A lightly sweetened chia and almond milk pudding layered with fresh raspberries in four small dessert cups.
Ingredients
Main Ingredients
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons maple syrup or honey (optional)
- ½ cup fresh raspberries rinsed and dried
For Garnish
- Fresh raspberries and mint leaves (optional) Use for garnishing before serving
Instructions
- Whisk almond milk with vanilla and optional syrup or honey in a mixing bowl.
- Scatter chia into the liquid, whisking until evenly dispersed. Rest 5–10 minutes, then beat out any clusters.
- Cover the bowl and chill at least 4 hours; a further stir after 30 minutes is helpful.
- Wash and dry the fresh berries. Stir the set pudding, then distribute it and the raspberries among 4 small cups. Add optional garnish just before eating.
Notes
Yield is four small dessert portions or two larger jars. The four-hour refrigeration period is included in total time. Use fresh berries, or follow frozen-fruit package preparation directions before using a substitute.