Vegan Raspberry Chia Pudding
A creamy, delightful pudding made with almond milk, chia seeds, and fresh raspberries, perfect for breakfast, snacks, or dessert.
Ingredients
Pudding Base
- 1 cup unsweetened almond milk Rich and creamy base for the pudding.
- 1/4 cup chia seeds Packed with nutrients; transforms with liquid.
- 1 tablespoon maple syrup Natural sweetener, keeps it vegan-friendly.
- 1 teaspoon vanilla extract Adds warmth and depth to the flavor.
Raspberry Layer
- 1 cup fresh or frozen raspberries Bursting with juicy goodness.
- Additional raspberries for topping For decoration.
- Mint leaves for garnish (optional) Adds a refreshing touch.
Instructions
Preparation
- In a medium-sized bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well mixed.
- Gently fold in the raspberries, letting their color bleed slightly into the mixture for a beautiful swirl effect.
- Cover the bowl tightly or pour the mixture into an airtight jar and refrigerate for at least 4 hours or overnight to let it set.
Serving
- Once set, stir gently to ensure an even consistency.
- Spoon the pudding into serving bowls and top with additional raspberries and mint leaves if desired.
- Serve chilled and enjoy every bite of this delightful treat!
Notes
For a smoother texture, blend some raspberries into a puree. You can also use different plant-based milks and adjust sweeteners to taste. Consider adding granola or nuts for crunch.