Description
A dairy-free vegan chia pudding with fresh raspberries, offering a creamy texture and antioxidant-rich flavor. Perfect as a healthy dessert or breakfast, packed with fiber, protein, and omega-3s.
Ingredients
0.5 cup chia seeds
1 cup almond milk
1 cup fresh raspberries
1 tsp vanilla extract
2 tbsp honey
Instructions
Whisk chia seeds, almond milk, honey, and vanilla extract until combined
Let rest 5 minutes for initial gel formation
Stir once more to evenly hydrate seeds
Cover and refrigerate 4-5 hours or overnight
Check consistency using a spoon to ensure shape holds
Blend half the raspberries into smooth puree
Mash remaining raspberries with a fork for textured topping
Notes
Use organic chia seeds for maximum nutrients
Substitute coconut milk for a richer texture
Frozen raspberries work, drain excess moisture first
Maple syrup or dates can replace honey
Refrigerate leftovers up to 3 days
- Prep Time: 10
- Cook Time: 300
- Category: Recipes
- Method: Refrigeration
- Cuisine: International
Nutrition
- Serving Size: 1 serving (125g)
- Calories: 140
- Sugar: 11g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg