Ingredients
Scale
- 1 cup almond milk (or any milk of your choice)
- 1/2 cup fresh raspberries (plus extra for topping)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey, if not vegan)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: sliced almonds or walnuts, coconut yogurt, granola, extra maple syrup or honey
Instructions
- In a medium-sized mixing bowl, pour in 1 cup of almond milk. Add 1/2 cup of fresh raspberries and gently mash them with a fork. Sprinkle in 1/4 cup of chia seeds, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt.
- Use a whisk or fork to mix everything together until the chia seeds are evenly distributed. Ensure there are no clumps of chia seeds.
- Allow the mixture to sit for about 5 minutes, then stir again to break up any clumps.
- Cover the bowl with plastic wrap or transfer the mixture into individual serving jars. Refrigerate for at least 2 hours, preferably overnight.
- While the pudding is chilling, wash and prepare about 1/4 cup of extra raspberries for topping.
- Gather optional toppings like sliced almonds, coconut yogurt, granola, or a drizzle of honey/maple syrup.
- After chilling, stir the pudding. If it’s too thick, add a splash of almond milk to loosen it.
- In clear glass jars or bowls, layer the chia pudding and fresh raspberries until filled, ending with a layer of pudding.
- Top with reserved raspberries and any additional toppings you desire.
- If time allows, chill the assembled jars for an additional 30 minutes before serving.
- Grab a spoon and enjoy the creamy, tart, and crunchy combination of flavors!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Add fresh toppings just before serving.
- For larger batches, freeze individual portions in freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes