Ingredients
1/2 cup fresh or frozen raspberries
3/4 cup almond milk or coconut milk
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 cup chia seeds
Instructions
- Blend the raspberries, almond milk, maple syrup, and vanilla extract together in a blender until smooth.
- Pour the mixture into a bowl and add the chia seeds. Whisk together until the chia seeds are evenly distributed.
- Place the bowl in the fridge and allow it to set for at least 1 hour, or overnight for the best results.
- Serve the pudding with your favorite toppings, such as fresh berries, nuts, or granola.
Notes
- Non-dairy options: Use almond milk, coconut milk, or any plant-based milk of your choice to make this recipe vegan-friendly.
- Sweeteners: If you don’t have maple syrup, you can use honey, agave, or stevia to sweeten the pudding.
- Fruit toppings: Mix in other fruits like blueberries, strawberries, or sliced bananas.
- Nut butter: For a creamier texture, swirl in almond butter or peanut butter.
- Chia seeds alternative: You can also use flaxseeds.
- Storage: Store in an airtight container for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack, Breakfast
- Method: Blending, Refrigeration
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 3g
- Cholesterol: 0mg
