Description
A refreshing and nutritious Raspberry Chia Dessert pudding made with fresh or frozen raspberries, chia seeds, and almond milk. Naturally sweetened with maple syrup or honey, this easy no-cook dessert offers a perfect balance of fruity flavor and creamy texture, perfect for a healthy snack or light dessert.
Ingredients
Scale
Main Ingredients
- 1 cup fresh or frozen raspberries
- 1 ½ cups unsweetened almond milk (or milk of choice)
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup or honey (optional, adjust to taste)
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Fresh raspberries
- Coconut flakes
- Granola
- Chopped nuts
- Dark chocolate shavings
Instructions
- Prepare Raspberry Purée: In a blender or food processor, blend the raspberries until smooth. If using frozen raspberries, thaw them first or blend directly from frozen if your blender allows.
- Optional Seedless Purée: For a smoother texture without seeds, strain the blended raspberries through a fine-mesh sieve.
- Combine Ingredients: In a bowl or jar, mix together the raspberry purée, almond milk, chia seeds, maple syrup or honey (if using), vanilla extract, and a pinch of salt. Stir well to ensure the chia seeds are evenly distributed.
- Refrigerate: Cover the mixture and refrigerate for at least 2 hours, or overnight, until it thickens to a pudding-like consistency.
- Serve: Before serving, stir the pudding. If it’s too thick, add a splash of almond milk and mix to reach your desired consistency.
- Add Toppings: Spoon the pudding into bowls or jars and top with your choice of fresh raspberries, coconut flakes, granola, chopped nuts, or dark chocolate shavings.
Notes
- You can use any type of milk you prefer, such as dairy, oat, or soy milk.
- Adjust the sweetness by adding more or less maple syrup/honey according to taste, or omit entirely for a naturally tart flavor.
- Make sure to refrigerate for at least 2 hours to allow the chia seeds to absorb the liquid and thicken properly.
- For a smoother texture, strain the raspberry purée to remove seeds.
- This dessert can be made a day ahead and stored in the refrigerator for easy grab-and-go snacks.
