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Raspberry Chia Pudding Sweetened with Maple Syrup

A nutritious and delicious raspberry chia pudding, sweetened with maple syrup, perfect for breakfast, snacks, or dessert.
Print Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Breakfast, Dessert, Snack
Cuisine Healthy, Vegan
Servings 2 servings
Calories 180 kcal

Ingredients
  

Pudding Base

  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons pure maple syrup Adjust to taste
  • 1/2 teaspoon vanilla extract

Toppings

  • 1/2 cup fresh or frozen raspberries Plus more for topping
  • Sliced almonds or chopped nuts For topping
  • Shredded coconut For topping
  • Extra drizzle of maple syrup Optional

Instructions
 

Preparation

  • In a medium bowl, mix chia seeds and almond milk until thoroughly combined.
  • Add maple syrup and vanilla extract to the mixture, whisking until well blended.
  • Gently fold in the raspberries, reserving some for topping later.
  • Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, or overnight for optimal thickness.

Serving

  • Once set, serve the pudding in bowls, topped with additional raspberries, sliced almonds, or shredded coconut, and drizzle with extra maple syrup if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. If the pudding thickens, stir in a little extra almond milk before serving.
Keyword Chia Seeds, healthy dessert, Maple Syrup, Raspberry Chia Pudding, Vegan Snack