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–+ servings
Isabella

Raspberry Chia Pudding: Savor This Easy, Creamy Delight!

A delicious and easy-to-make Raspberry Chia Pudding that is naturally sweet and perfectly creamy.
Print Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries plus extra for topping
  • Pinch of salt

Method
 

  1. In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, vanilla extract, and salt until well combined.
  2. Let the mixture sit for about 5 minutes, then whisk again to prevent the chia seeds from clumping together.
  3. Cover the bowl and refrigerate for at least 2 hours, or overnight, until the pudding has thickened.
  4. Once thickened, stir in the fresh raspberries gently, reserving a few for topping.
  5. Divide the chia pudding into serving bowls or jars, and top with the reserved raspberries.
  6. Enjoy immediately or store in the refrigerator for up to 4 days.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 6.5gSodium: 50mgFiber: 5gSugar: 5g

Notes

  • For a creamier texture, blend the almond milk and chia seeds together before refrigerating.
  • Substitute raspberries with other berries like strawberries or blueberries for different flavors.

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