Easy Raspberry Chia Pudding Recipe

Raspberry Chia Pudding is like a little jar of happiness that your taste buds will thank you for. Imagine creamy, dreamy pudding with the vibrant pop of fresh raspberries; it’s the kind of treat that makes you feel like you’re living your best life. Whether you’re enjoying it as a quick breakfast or a delightful snack, this recipe has the magic to brighten up your day.

Speaking of magic, I once made this for brunch with friends who claimed they couldn’t stand chia seeds. By the end of the meal, they were practically licking their jars clean! The sweet-tart raspberry flavor combined with the satisfying crunch of chia seeds transforms this dish into something utterly irresistible.

I still chuckle when I remember my friend who thought she was too sophisticated for chia pudding until she tasted mine. Her face was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chia Seeds: These tiny seeds are nutritional powerhouses loaded with omega-3 fatty acids and fiber; they’re essential for that unique texture.
• Coconut Milk: Use full-fat coconut milk for creaminess; light versions work too but lack that rich flavor.
• Fresh Raspberries: Choose ripe, juicy raspberries for sweetness; frozen ones can be used in a pinch but won’t be as vibrant.
• Maple Syrup: A natural sweetener that adds depth; adjust the amount based on how sweet you like your pudding.
• Vanilla Extract: Just a splash enhances all flavors; opt for pure vanilla extract for the best taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Base: In a medium bowl, combine 1 cup of coconut milk with 1/4 cup of chia seeds. Whisk vigorously until fully mixed; you don’t want any clumps here!

Add Sweetness and Flavor: Stir in 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. The mixture should smell heavenly at this point—like vacation in a bowl!

Mix in Raspberries: Gently fold in 1/2 cup of fresh raspberries; try not to crush them too much unless you enjoy pink splatters everywhere.

Let It Settle: Cover the bowl and refrigerate for at least 4 hours or overnight if you can wait. The longer it sits, the better it gets—trust me!

Serve with Style: Once set, give it a good stir before serving. Layer your chia pudding into adorable jars or bowls and top with extra raspberries and maybe some shredded coconut if you’re feeling fancy.

This Raspberry Chia Pudding is not just food; it’s an experience waiting to happen! Enjoy every creamy bite while knowing you’ve created something both delicious and nutritious.

Raspberry Chia Pudding is a delightful treat that combines health with taste. Here are three key insights to elevate your pudding game.

Perfecting the Cooking Process

Start by mixing chia seeds with almond milk and letting them soak for about 10 minutes. Then fold in your fresh raspberries and sweetener, allowing all flavors to blend seamlessly.

Add Your Touch

Feel free to swap out almond milk for coconut or oat milk for a different flavor profile. You can also add toppings like nuts, granola, or coconut flakes for extra crunch and fun.

Storing & Reheating

Keep your Raspberry Chia Pudding in an airtight container in the fridge for up to five days. There’s no need to reheat; enjoy it cold or at room temperature!

I remember the first time I made Raspberry Chia Pudding—my friends raved about it at brunch! Their smiles made my kitchen experiments feel worthwhile.

FAQ

What is Raspberry Chia Pudding?

Raspberry Chia Pudding is a nutritious dessert made from chia seeds, almond milk, and fresh raspberries.

Can I use other fruits?

Absolutely! You can replace raspberries with strawberries, blueberries, or even mangoes for variety.

How long does it take to set?

The pudding takes about four hours to set but tastes best when left overnight.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Raspberry Chia Pudding

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• Author: Mia Hanry
• Total Time: 0 hours
• Yield: Serves approximately 2

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Description

Raspberry Chia Pudding is a creamy, nutritious delight bursting with fresh raspberry flavor. Perfect for breakfast or as a satisfying snack, this easy recipe will brighten your day.

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Ingredients

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• 1 cup coconut milk
• 1/4 cup chia seeds
• 1/2 cup fresh raspberries
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

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Instructions

1. In a medium bowl, whisk together coconut milk and chia seeds until fully combined.
2. Stir in maple syrup and vanilla extract until well blended.
3. Gently fold in fresh raspberries, being careful not to crush them.
4. Cover the bowl and refrigerate for at least 4 hours or overnight to allow it to set.
5. Serve chilled, layered in jars or bowls, and top with extra raspberries if desired.

• Prep Time: 10 minutes
• Cook Time: None
• Category: Dessert
• Method: Chilling
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 8g
• Sodium: 30mg
• Fat: 20g
• Saturated Fat: 18g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 12g
• Protein: 6g
• Cholesterol: 0mg