Description
A vibrant and nutritious raspberry chia pudding that combines creamy almond milk with the tartness of fresh raspberries, chia seeds, and a touch of sweetness from maple syrup.
Ingredients
Scale
- 1/4 cup Chia Seeds
- 1 cup Almond Milk
- 2 tablespoons Pure Maple Syrup
- 1 teaspoon Vanilla Extract (optional)
- 1 cup Fresh or Frozen Raspberries
- 2 tablespoons Sliced Almonds
- 2 tablespoons Shredded Coconut
- 1/2 cup More Raspberries
- 1 tablespoon Drizzle of Maple Syrup
Instructions
- In a mixing bowl, whisk together the chia seeds and almond milk until well combined. Allow the mix to sit for about 5 minutes, then whisk again to break up any clumps.
- Add the maple syrup and vanilla extract (if using) to the bowl and stir until well combined.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid.
- Prepare the toppings by slicing the almonds and gathering the raspberries.
- Once set, stir the chia pudding to fluff it up. Layer it in individual cups with fresh raspberries, sliced almonds, and shredded coconut.
- Finish with a drizzle of maple syrup and serve immediately or refrigerate for later.
Notes
Let the pudding chill longer for a thicker consistency. You can customize with various fruits, nuts, and milk alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg