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RASPBERRY CHIA SEED PUDDING

5 from 1 vote
Alright, you’re here to whip up some delicious Raspberry Chia Seed Pudding, right? This tasty treat isn’t just a feast for your taste buds; it’s packed with nutrients and perfect for a health and fitness enthusiast like yourself. Dive in and discover how simple and rewarding it is to create this scrumptious masterpiece.
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Prep Time 10 minutes
Set 4 hours
Servings: 2
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Raspberries: 1 cup 240 ml
  • Chia seeds: 4 tablespoons 60 ml
  • Almond milk: 2 cups 475 ml
  • Maple syrup: 3 tablespoons 45 ml
  • Vanilla extract: 1 teaspoon 5 ml
  • A pinch of salt

Method
 

  1. Begin with the Basics: In a mixing bowl, combine the chia seeds and almond milk. Stir it around so the chia seeds can start soaking up the liquid.
  2. Sweeten and Flavor: Add in the maple syrup and vanilla extract. Mix well to ensure everything gets well-acquainted.
  3. A Touch of Zing: Now, gently fold in half of the raspberries.
  4. Chill It Out: Cover the bowl with a lid or some cling film. Pop it in the refrigerator and allow the Raspberry Chia Seed Pudding magic to happen over 4 hours, or better yet, overnight.
  5. Serve It Up: Once the chia seeds have swollen and the pudding has thickened, it’s ready!

Notes

  • For a smoother texture, you can blend the chia seeds and almond milk first before adding the rest.
  • Want a tropical twist? Use coconut milk instead of almond.
  • Fresh raspberries are amazing, but frozen ones work just as well. Just make sure they’re thawed.