Vegan Raspberry and Chia Seed Pudding

Looking for a delicious, nutritious, and satisfying treat? Look no further than Vegan Raspberry and Chia Seed Pudding! A delightful blend of rich flavors and healthy ingredients, this pudding is perfect for those pursuing a vegan lifestyle or anyone seeking a sweet indulgence without the guilt. Dive in to discover how you can whip up this mouthwatering dessert in no time.

Ingredients for Vegan Raspberry and Chia Seed Pudding:

• Fresh raspberries: 1 cup (150 grams)
• Chia seeds: 4 tablespoons (60 grams)
• Almond milk (or any plant-based milk): 2 cups (475 ml)
• Pure maple syrup or agave nectar: 3 tablespoons (45 ml)
• Vanilla extract: 1 teaspoon (5 ml)
• A pinch of salt

Serves 2

Nutritional Facts (Per Serving):

• Calories: 275 kcal
• Protein: 6g
• Carbohydrates: 38g
• Dietary Fiber: 14g
• Sugars: 20g
• Fat: 12g
• Saturated Fat: 1g
• Sodium: 85mg
• Potassium: 215mg

Instructions:

1. Begin by taking your fresh raspberries and gently mashing them in a bowl until they form a puree-like consistency.
2. In a separate larger bowl, combine the chia seeds, almond milk, maple syrup (or agave nectar), vanilla extract, and a pinch of salt. Mix them thoroughly.
3. Once the mixture is well combined, fold in the mashed raspberries to infuse that fruity goodness into the pudding.
4. Transfer this mix into two serving glasses or bowls.
5. Refrigerate the mixture for a minimum of 4 hours, preferably overnight. This allows the chia seeds to swell up, absorb the liquid, and form a pudding-like texture.
6. Before serving your Vegan Raspberry and Chia Seed Pudding, give it a good stir to ensure that the flavors are evenly distributed.

Tips:

1. If your raspberries are tart, you can adjust the sweetness by adding more maple syrup or agave nectar according to your taste.
2. For a smoother pudding consistency, blend the mixture before refrigerating.
3. This Vegan Raspberry and Chia Seed Pudding can be stored in the fridge for up to 4 days.
4. For an extra pop of flavor, try adding a dash of lemon or orange zest to the mixture.

Serving Suggestions:

• Top your Vegan Raspberry and Chia Seed Pudding with a handful of fresh berries, granola, or even a sprinkle of shredded coconut for added texture.
• For those who fancy a nuttier flavor, consider adding a dollop of almond or peanut butter on top.
• Serve it as a dessert, breakfast, or even a mid-day snack; its versatility and deliciousness knows no bounds!

On behalf of AH7, we believe in sharing recipes that not only tantalize your taste buds but also fuel your body with the right nutrients. This Vegan Raspberry and Chia Seed Pudding ticks all the boxes. Enjoy your meal, and remember, healthy can indeed be tasty!

Vegan Raspberry and Chia Seed Pudding

Looking for a delicious, nutritious, and satisfying treat? Look no further than Vegan Raspberry and Chia Seed Pudding! A delightful blend of rich flavors and healthy ingredients, this pudding is perfect for those pursuing a vegan lifestyle or anyone seeking a sweet indulgence without the guilt. Dive in to discover how you can whip up this mouthwatering dessert in no time

5 from 2 votes

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Nutritions

Nutrition Facts

Vegan Raspberry and Chia Seed Pudding

Amount per Serving

Calories

275

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

1

g

6

%

Sodium

 

85

mg

4

%

Potassium

 

218

mg

6

%

Fiber

 

14

g

58

%

Sugar

 

20

g

22

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Fresh raspberries: 1 cup 150 grams
• Chia seeds: 4 tablespoons 60 grams
• Almond milk or any plant-based milk: 2 cups (475 ml)
• Pure maple syrup or agave nectar: 3 tablespoons 45 ml
• Vanilla extract: 1 teaspoon 5 ml
• A pinch of salt

Instructions

• Begin by taking your fresh raspberries and gently mashing them in a bowl until they form a puree-like consistency.
• In a separate larger bowl, combine the chia seeds, almond milk, maple syrup (or agave nectar), vanilla extract, and a pinch of salt. Mix them thoroughly.
• Once the mixture is well combined, fold in the mashed raspberries to infuse that fruity goodness into the pudding.
• Transfer this mix into two serving glasses or bowls.
• Refrigerate the mixture for a minimum of 4 hours, preferably overnight. This allows the chia seeds to swell up, absorb the liquid, and form a pudding-like texture.
• Before serving your Vegan Raspberry and Chia Seed Pudding, give it a good stir to ensure that the flavors are evenly distributed.

Notes

Tips:
If your raspberries are tart, you can adjust the sweetness by adding more maple syrup or agave nectar according to your taste.
For a smoother pudding consistency, blend the mixture before refrigerating.
This Vegan Raspberry and Chia Seed Pudding can be stored in the fridge for up to 4 days.
For an extra pop of flavor, try adding a dash of lemon or orange zest to the mixture.

Serving Suggestions:
Top your Vegan Raspberry and Chia Seed Pudding with a handful of fresh berries, granola, or even a sprinkle of shredded coconut for added texture.
For those who fancy a nuttier flavor, consider adding a dollop of almond or peanut butter on top.
Serve it as a dessert, breakfast, or even a mid-day snack; its versatility and deliciousness knows no bounds!