Description
This vegan raspberry chia pudding is a light, fruity, and nutrient-packed treat perfect for breakfast, snack, or dessert. It’s creamy, slightly tart, naturally sweetened, and loaded with omega-3s and fiber.
Ingredients
- 1 cup fresh or frozen raspberries
- 1.5 cups plant-based milk (almond, oat, or coconut)
- 3 tablespoons chia seeds
- 1–2 tablespoons maple syrup (or other natural sweetener)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Mash the raspberries in a bowl until mostly broken down, leaving some chunks for texture.
- Add plant-based milk, maple syrup, and vanilla extract. Stir well to combine.
- Add chia seeds and mix thoroughly to prevent clumps.
- Let the mixture sit for 10 minutes, then stir again to ensure even distribution of seeds.
- Cover and refrigerate for at least 2 hours or overnight until thickened.
- Stir before serving and top with extra raspberries or coconut flakes if desired.
Notes
- Use thawed or slightly heated frozen raspberries if using frozen fruit.
- Store in the fridge for up to 4–5 days in an airtight container.
- Blend the mixture before chilling for a mousse-like texture.
- Add more maple syrup or mashed banana for extra sweetness.
- Stir in coconut yogurt for added creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
