Description
A naturally sweet and creamy Raspberry Chia Pudding made with plant-based milk, chia seeds, fresh raspberries, and pure maple syrup. This refreshing and nutritious no-cook dessert or breakfast option is easy to prepare and perfect for a healthy treat or snack.
Ingredients
Scale
Chia Base
- 3 tablespoons chia seeds
- 1 cup plant-based milk (almond, coconut, or oat milk)
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
Fruit
- 1/2 cup fresh or frozen raspberries
Instructions
- Mix the Base Ingredients: In a medium bowl, combine chia seeds, plant-based milk, vanilla extract, and maple syrup. Stir well to ensure the chia seeds are evenly distributed and not clumping together.
- Add Raspberries: Gently fold in fresh or thawed raspberries, lightly mashing some to release their natural juices and color, which will beautifully tint the pudding.
- Refrigerate: Cover the bowl and place it in the refrigerator for at least 3 hours or overnight. This resting time allows the chia seeds to absorb the liquid and create that signature pudding consistency.
- Stir and Serve: Before serving, give the pudding a stir to distribute any settled liquid. Add extra toppings if desired, then enjoy your naturally sweet and creamy Raspberry Chia Pudding with Maple Syrup!
Notes
- Use any plant-based milk such as almond, coconut, or oat milk based on your preference or dietary needs.
- For a sweeter pudding, adjust the amount of maple syrup to taste.
- If using frozen raspberries, thaw before adding to ensure even distribution and natural coloring.
- Chia pudding can be stored covered in the refrigerator for up to 3 days.
- Optional toppings include nuts, seeds, fresh fruits, or a sprinkle of cinnamon for added flavor and texture.
