Vanilla Raspberry Chia Pudding -

Vanilla Raspberry Chia Pudding

This recipe makes a simple, no-bake chia pudding featuring vanilla flavor and fresh raspberries. It is a quick dessert or snack that requires minimal preparation time.

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Prep Time 10

Chilling Time 2

Total Time 2 10

Servings: 2 cups

Course: Dessert

Cuisine: Healthy

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

3 tablespoons chia seeds Essential for that gel-like texture; substitute with flax seeds if desired.
1 cup unsweetened almond milk Serves as the creamy base; coconut milk offers a richer taste if preferred.
1 teaspoon pure vanilla extract Infuses delightful flavor; increase to 1.5 teaspoons for a stronger vanilla hit.
1-2 teaspoons maple syrup or honey Adds a touch of sweetness; agave syrup works for a vegan version.
1/2 cup fresh or frozen raspberries Delivers juicy tartness; ensure frozen ones are thawed before use.

For Garnish

As needed Fresh raspberries Enhances appearance and provides sweetness; opt for organic if possible.
As needed Mint leaves Adds a refreshing touch to each serving; perfect for elevating the look and flavor.

Equipment

Mixing bowl
Whisk
Refrigerator

Method

In a mixing bowl, whisk together chia seeds and almond milk. Stir well to ensure there are no clumps.
Pour in pure vanilla extract and mix in maple syrup or honey if you want sweetness, stirring until well incorporated.
Gently fold in fresh or thawed raspberries, lightly pressing some to release juices while keeping others intact.
Cover the bowl and refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
Once chilled, serve topped with fresh raspberries and mint leaves.

Nutrition

Calories: 150kcal

Notes

For optimal taste, adjust sweetness according to Raspberry sweetness, and always garnish right before serving.

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