Raspberry Chia Pudding (Printable)
Creamy raspberry and chia seed blend creates a vibrant, naturally sweet pudding. Perfect for any time of day.
# What You Need:
→ Base
01 - 1 2/3 cups unsweetened almond milk or milk of choice
02 - 3 1/2 ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - 1/4 cup chia seeds
→ Topping (Optional)
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Fresh mint leaves
# How To Make It:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in a blender. Process until completely smooth and vibrant in color.
02 - Transfer the raspberry mixture to a medium bowl. Gradually whisk in the chia seeds, ensuring even distribution to prevent clumping.
03 - Cover the bowl and refrigerate for a minimum of 2 hours, preferably overnight. Stir once after 30 minutes to break up any seed clumps and ensure uniform texture.
04 - Once the pudding has thickened to a creamy, custard-like consistency, stir thoroughly to redistribute the seeds. Portion evenly into serving glasses or jars.
05 - Top with fresh raspberries, a sprinkle of chopped nuts or granola, and a few mint leaves for added texture and visual appeal.
# Expert Suggestions:
01 -
- It tastes like dessert but powers you through until lunch without any weird sugar crash
- The texture transforms from simple to sophisticated while you sleep
02 -
- That stir after thirty minutes is non-negotiable unless you enjoy chia clumps in your pudding
- Straining the raspberry base first creates the kind of texture that makes people think you spent hours on this
03 -
- Room temperature chia seeds absorb liquid more evenly than cold ones
- Taste the base before adding chia seeds since sweetness cant be adjusted later