Raspberry Chia Pudding (Printable Version)

A creamy blend of fresh raspberries and protein-rich chia seeds creates this vibrant, naturally sweet treat ready in just 10 minutes.

# What You Need:

01 - 1 2/3 cups unsweetened almond milk

02 - 3 1/2 ounces fresh or frozen raspberries

03 - 3 tablespoons maple syrup or honey

04 - 1 teaspoon pure vanilla extract

05 - 1/4 cup chia seeds

06 - Fresh raspberries

07 - Chopped nuts or granola

08 - Fresh mint leaves

01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in a blender. Process until completely smooth and vibrant in color.

02 - Transfer raspberry mixture to a medium bowl. Whisk in chia seeds thoroughly until evenly distributed throughout the liquid.

03 - Cover bowl and refrigerate for minimum 2 hours, preferably overnight. Stir once after 30 minutes to prevent seeds from clumping together.

04 - Once pudding reaches thick, creamy consistency, stir well. Portion evenly into serving glasses or jars.

05 - Top with fresh raspberries, chopped nuts, granola, or mint leaves as desired.

01 -

It comes together in literally 10 minutes then does its own magic in the fridge while you sleep
The texture hits that perfect spot between creamy pudding and something that feels alive and nourishing

02 -

That stir after 30 minutes makes the difference between pudding and separated slurry dont skip it
The pudding gets thicker and better the longer it sits so overnight is actually ideal

03 -

Let your blended base sit for 5 minutes before tasting raspberries vary wildly in sweetness
Warm the milk slightly before blending if your chia seeds are stubborn about absorbing