Vegan Raspberry Chia Seed Pudding


1/2 cup chia seeds
2 cups plant-based milk (almond milk, soy milk, coconut milk, etc.)
1 tablespoon maple syrup or agave syrup
1 teaspoon vanilla essence
1 cup fresh raspberries (or thawed frozen raspberries)
Topped with sliced ​​almonds or grated coconut (optional)


A. In a large bowl, combine chia seeds, vegetable milk, maple syrup (or agave nectar), and vanilla extract.
B. Let the mixture stand for about 5 minutes and whisk again to prevent lumps from forming.
C. Cover the bowl and refrigerate the chia seed pudding for at least 4 hours, preferably overnight, to thicken and firm.
D. Once the pudding has set, puree the raspberry halves until smooth. If you prefer, you can sweeten the raspberry puree with a little maple syrup.
e. Serve chia seed pudding in individual cups or glasses.
F. Top each serving with a spoonful of raspberry puree and the rest of the fresh raspberries.
G. Sprinkle flaked almonds or shredded coconut over top for added texture and flavor, if desired. 

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