Description
A creamy and nutritious vegan raspberry chia pudding that’s perfect for meal prep, packed with fiber, healthy fats, and fresh fruit flavor.
Ingredients
Units
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- 2 cups unsweetened almond milk (or any plant-based milk)
- 1/2 cup chia seeds
- 1–2 tbsp maple syrup (to taste)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen raspberries
- Fresh berries, nuts, or granola for topping (optional)
Instructions
- In a mixing bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract.
- Let the mixture sit for about 10 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight until thickened.
- Before serving, mash the raspberries slightly and layer them with the chia pudding in jars or bowls.
- Top with optional fresh berries, nuts, or granola if desired.
Notes
- You can adjust sweetness by adding more or less maple syrup.
- Use frozen raspberries if fresh ones aren’t available—just thaw before using.
- Store in the fridge for up to 5 days, making it great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg
