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Vanilla Raspberry Chia Pudding

A refreshing, budget-friendly dessert blending creamy almond milk, fresh raspberries, and satisfying chia seeds, perfect for any occasion.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons chia seeds Essential for the pudding texture.
  • 1 cup unsweetened almond milk (or any milk of choice) Can substitute coconut milk for a tropical twist.
  • 1 teaspoon pure vanilla extract Adds rich flavor.
  • 1-2 teaspoons maple syrup or honey (optional) Add for sweetness to taste.
  • ½ cup fresh or frozen raspberries For the raspberry layer.
For Garnish
  • Fresh raspberries and mint leaves Optional garnish for serving.

Method
 

Preparation
  1. In a bowl, mix chia seeds, almond milk, vanilla extract, and sweetener until well combined.
  2. Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps.
Raspberry Layer Preparation
  1. Mash or blend raspberries for a smooth or slightly chunky texture.
Assembly
  1. Layer chia pudding and mashed raspberries in serving glasses.
  2. Garnish with fresh raspberries or mint and serve chilled.

Notes

This pudding can be stored in an airtight container in the refrigerator for up to five days. Can be frozen in portions, though texture might change upon thawing. Stir mixture thoroughly to avoid clumping.