Vanilla Raspberry Chia Pudding Recipe

Introduction

Vanilla Raspberry Chia Pudding is a refreshing and nutritious treat that’s perfect for breakfast or a healthy dessert. With creamy almond milk, a hint of vanilla, and the bright flavor of raspberries, this pudding is delightfully simple to make and naturally sweetened.

Ingredients

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon pure vanilla extract
• 1-2 teaspoons maple syrup or honey (optional)
• ½ cup fresh or frozen raspberries
• Fresh raspberries and mint leaves for garnish (optional)

Instructions

1. Step 1: In a bowl, mix chia seeds, almond milk, vanilla extract, and maple syrup or honey if using, until well combined.
2. Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps.
3. Step 3: Mash or blend the raspberries to create a smooth or slightly chunky texture, according to your preference.
4. Step 4: Layer the chia pudding and mashed raspberries in serving glasses. Garnish with fresh raspberries and mint leaves if desired, then serve chilled.

Tips & Variations

• For a creamier pudding, use coconut milk or oat milk instead of almond milk.
• Adjust sweetness by adding more or less maple syrup or honey to suit your taste.
• Try layering with other berries like blueberries or strawberries for a different twist.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 3 days. If the pudding thickens too much after refrigeration, stir in a little milk before serving to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, you can use any milk you prefer such as cow’s milk, coconut milk, oat milk, or soy milk. Each type will slightly change the flavor and texture.

How do I prevent chia seeds from clumping?

Stir the mixture well after 30 minutes of refrigeration to break up any clumps. Using a whisk when mixing initially also helps prevent clumps from forming.

Vanilla Raspberry Chia Pudding Recipe

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★★★★★

4.9 from 77 reviews

This Vanilla Raspberry Chia Pudding is a creamy, nutritious, and refreshing dessert or breakfast option. Made with chia seeds soaked in almond milk and flavored with pure vanilla extract, it’s naturally sweetened with maple syrup or honey and layered with fresh or frozen raspberries. Easy to prepare and perfect for a healthy snack, this pudding is dairy-free, gluten-free, and packed with fiber and antioxidants.

• Author: Viktoria
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 5 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Chia Pudding

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon pure vanilla extract
• 1–2 teaspoons maple syrup or honey (optional)

Raspberry Layer

• ½ cup fresh or frozen raspberries
• Fresh raspberries for garnish (optional)
• Mint leaves for garnish (optional)

Instructions

1. Combine Ingredients: In a bowl, thoroughly mix the chia seeds, almond milk, vanilla extract, and your choice of sweetener (maple syrup or honey) until everything is well combined and the chia seeds are evenly distributed.
2. Chill: Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like texture. Stir the mixture once after about 30 minutes to help prevent clumping.
3. Prepare Raspberry Layer: Mash the fresh or frozen raspberries with a fork or blend them lightly, depending on your preference for texture, whether smooth or slightly chunky.
4. Assemble and Serve: In serving glasses or bowls, layer the chia pudding and the mashed raspberries. Garnish the top with fresh raspberries and mint leaves if desired. Serve chilled for a refreshing treat.

Notes

• For a sweeter pudding, adjust the amount of maple syrup or honey to your taste.
• Using frozen raspberries requires thawing before mashing for better texture.
• You can substitute almond milk with any milk of your choice including dairy or other plant-based milk.
• Chia pudding can be made in advance and stored refrigerated for up to 3 days.
• To enhance texture, stir the mixture again just before serving if it thickens too much.

Keywords: chia pudding, vanilla pudding, raspberry chia pudding, healthy dessert, gluten free dessert, dairy free pudding, vegan pudding, breakfast pudding