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Vegan Raspberry Chia Pudding


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  • Author: Samantha Reed
  • Total Time: 2 hours 10 minutes (or overnight)
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

Welcome, my fellow kitchen explorers! If you’re anything like me, life is often a whirlwind of responsibilities. Between juggling work, family, and everything in between, finding time to whip up a treat can feel impossible. But fear not! This Vegan Raspberry Chia Pudding is here to rescue you. It’s not only a quick solution for a busy day but also a delightful dessert that impresses loved ones. With its creamy texture and vibrant flavor, it’s a nourishing snack that’ll leave you feeling satisfied and refreshed.


Ingredients

Scale
  • 1 cup fresh or frozen raspberries
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 3 tablespoons chia seeds
  • 12 tablespoons maple syrup (optional, to taste)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. In a blender, combine the raspberries, almond milk, maple syrup, and vanilla extract (if using). Blend until smooth.
  2. Pour the mixture into a bowl or jar and stir in the chia seeds.
  3. Let it sit for 5 minutes, then stir again to prevent clumping.
  4. Cover and refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
  5. Stir before serving and top with extra raspberries or other fruits if desired.

Notes

  • For a sweeter pudding, adjust the amount of maple syrup to your preference.
  • This pudding can be made in advance and stored in the refrigerator for up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Blending and refrigerating
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 8g
  • Sodium: 100mg
  • Fat: 7g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 7g
  • Protein: 4g
  • Cholesterol: 0mg