Go Back

Easy Vegan Raspberry Chia Pudding

A quick, healthy, and delightful dessert made with creamy chia seeds and fresh raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1/2 cup Chia seeds Provides the pudding texture.
  • 2 cups Almond milk (or any plant-based milk) Can substitute with other plant-based milks.
  • 2 tablespoons Maple syrup Adjust for sweetness to taste.
  • 1 teaspoon Vanilla extract Adds flavor.
  • 1 pinch Salt Enhances overall flavor.
Toppings
  • 1 cup Fresh raspberries (plus more for topping) Use more for garnish.

Method
 

Preparation
  1. In a mixing bowl, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of salt until well combined.
  2. Gently fold in the fresh raspberries, being careful not to break them too much.
  3. Cover the bowl and place it in the refrigerator for at least 1-2 hours (or overnight for best results).
  4. After the pudding has set, give it a good stir. If it's too thick, add a splash of almond milk to reach the desired consistency.
  5. Serve in bowls or jars, topped with additional raspberries and your choice of toppings like nuts or coconut flakes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Stir well before serving.