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Raspberry Chia Pudding with Maple Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 32 reviews
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 2 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Raspberry Chia Pudding with Maple Syrup is a simple, wholesome, and naturally sweetened dessert or breakfast option. Combining chia seeds soaked in creamy plant-based milk with fresh raspberries and pure maple syrup, it offers a nutritious, dairy-free, and vegan-friendly treat that’s perfect for a quick yet satisfying meal. Its vibrant pink hue from the raspberries and smooth pudding texture make it both visually appealing and delicious.

Ingredients

Scale

Chia Pudding Base

  • 3 tablespoons chia seeds
  • 1 cup plant-based milk (almond, coconut, or oat milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup

Fruit

  • 1/2 cup fresh or frozen raspberries

Instructions

  1. Mix the Base Ingredients: In a medium bowl, combine 3 tablespoons of chia seeds with 1 cup of your chosen plant-based milk, 1 teaspoon of vanilla extract, and 2 tablespoons of pure maple syrup. Stir thoroughly to ensure the chia seeds are evenly dispersed and avoid clumping.
  2. Add Raspberries: Gently fold in 1/2 cup of fresh or thawed frozen raspberries. Lightly mash a few of them to release their natural juices and color, which will beautifully tint the pudding and enhance the flavor.
  3. Refrigerate: Cover the bowl with a lid or plastic wrap and refrigerate for at least 3 hours or preferably overnight. This allows the chia seeds to absorb the liquid and develop the desired thick, pudding-like consistency.
  4. Stir and Serve: Before serving, stir the pudding well to redistribute any settled liquid. Add any preferred toppings, such as extra fresh raspberries, nuts, or seeds, for added texture and flavor, then enjoy your creamy and naturally sweet Raspberry Chia Pudding.

Notes

  • Use plant-based milk varieties like almond, coconut, or oat milk according to your preference or dietary needs.
  • For a thicker pudding, you can reduce the amount of plant-based milk slightly or let the pudding chill overnight.
  • If using frozen raspberries, thaw them before folding into the pudding to prevent clumping.
  • Add extra toppings such as sliced almonds, shredded coconut, or a drizzle of maple syrup for enhanced flavor and texture.
  • This pudding can be stored in the refrigerator for up to 3 days in an airtight container.

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Find it online: https://dessertpinspiration.com/raspberry-chia-pudding-with-maple-syrup-recipe/