Description
A healthy and delicious vegan raspberry chia pudding made with minimal ingredients and packed with fiber, antioxidants, and omega-3s.
Ingredients
Units
Scale
- 1 cup fresh or frozen raspberries
- 1 cup unsweetened almond milk (or any plant-based milk)
- 3 tablespoons chia seeds
- 1–2 tablespoons maple syrup (optional, to taste)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a blender, combine the raspberries, almond milk, maple syrup, and vanilla extract (if using). Blend until smooth.
- Pour the mixture into a bowl or jar and stir in the chia seeds.
- Let it sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
- Stir before serving and top with extra raspberries or other fruits if desired.
Notes
- Adjust the sweetness to your preference using maple syrup or another sweetener.
- For a smoother texture, strain raspberry puree before adding chia seeds to remove seeds.
- This pudding lasts up to 4-5 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 0mg
