Description
A creamy and healthy Raspberry Chia Pudding that is easy to make and perfect for any time of day.
Ingredients
- 1/2 cup chia seeds
- 2 cups almond milk (or any plant-based milk)
- 1/4 cup maple syrup or honey
- 1 cup raspberries (fresh or frozen)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine the chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of salt in a bowl. Mix well until fully incorporated.
- Add the raspberries gently, reserving a few for topping.
- Refrigerate for at least 4 hours or overnight to thicken.
- Check the consistency and add more almond milk if it’s too thick.
- Serve the pudding in bowls or jars, topped with reserved raspberries and a drizzle of maple syrup.
- Add optional garnishes like fresh mint leaves or toasted nuts.
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
Notes
For best results, soak chia seeds for at least 6-8 hours. Customize with fruits or nuts as desired.