Raspberry Chia Pudding
This Raspberry Chia Pudding blends tart raspberries with silky almond or coconut milk for a creamy, lightly sweetened dessert that sets up overnight.
Ingredients
For the Base
- 1/2 cup fresh or frozen raspberries Fresh bring brightness; frozen work well and are usually more economical.
- 3/4 cup almond milk or coconut milk Almond milk keeps it light; coconut milk adds richness.
- 1 tbsp maple syrup Adjust sweetness as needed; can be swapped for honey or agave.
- 1/2 tsp vanilla extract Use seeds from 1/2 vanilla bean for a stronger flavor.
- 1/4 cup chia seeds Black or white chia seeds both work.
To Serve
- your favorite toppings (granola, fresh fruit, toasted coconut, nuts, yogurt) Keep toppings optional and adaptable.
Instructions
Preparation
- Place raspberries, almond or coconut milk, maple syrup, and vanilla extract into a blender. Blend until smooth.
- Pour the blended mixture into a medium bowl. Add chia seeds and whisk vigorously until evenly distributed.
- Let the mixture sit for 5 minutes, then whisk again to break up any clumps.
Chilling
- Cover the bowl and refrigerate for at least 1 hour or overnight to set.
- Before serving, stir the pudding to an even consistency. Spoon into bowls or jars and add toppings.
Notes
Store pudding in an airtight container in the fridge for up to 4-5 days. Best served cold, but can be gently warmed if preferred.