Go Back

Vegan Raspberry Chia Pudding

A creamy and fruity dessert combining chia seeds and fresh raspberries, perfect for family gatherings or a cozy evening at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: Healthy, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond milk (unsweetened or sweetened) Use based on preference.
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (pure) Adjust based on sweetness preference.
  • 1 cup fresh raspberries or frozen, thawed and drained
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a medium-sized mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
  2. Allow the mixture to sit for about 5 minutes. This will give the chia seeds time to absorb the liquid and begin to swell.
  3. After 5 minutes, give the mixture a good stir to prevent clumping and ensure a smooth consistency.
  4. Gently fold in the fresh raspberries, making sure to keep some intact for texture.
  5. Cover the mixture and refrigerate for at least 1-2 hours, or overnight for the best results.
  6. Once ready, spoon the pudding into bowls or mason jars. Top with more fresh raspberries or your choice of toppings.

Notes

Store covered in the refrigerator for up to 5 days. For freezing, portion into freezer-safe containers and keep for up to a month; thaw overnight in the fridge before enjoying. It's best served cold.