Vanilla Raspberry Chia Pudding Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
