Description
This Vegan Raspberry Chia Pudding is a refreshing, nutritious, and easy-to-make plant-based dessert or breakfast option. It combines fresh raspberries with creamy plant-based milk, chia seeds, and natural sweeteners to create a deliciously thick and healthy pudding that is perfect for any time of day.
Ingredients
Scale
Base Ingredients
- 1 cup fresh raspberries (plus extra for garnish)
- 1 ½ cups unsweetened plant-based milk (almond, oat, or soy)
- 3–4 tbsp chia seeds
- 2–3 tbsp pure maple syrup or agave nectar (to taste)
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
Optional Ingredients
- 1–2 tbsp plant-based yogurt (for extra creaminess)
- 1–2 tbsp shredded coconut or sliced almonds (for topping)
- Fresh mint leaves (for garnish)
Instructions
- Prepare the raspberries: Rinse the raspberries under cool water and gently pat them dry. Reserve a small handful for garnish if desired, and place the rest into a medium mixing bowl.
- Lightly mash the berries: Using a fork, lightly mash the raspberries until they release their juices but still maintain some texture. For a smoother pudding, mash more thoroughly or briefly blend them.
- Mix the liquid base: Add the plant-based milk, maple syrup or agave nectar, vanilla extract, and a pinch of sea salt to the mashed raspberries. Whisk well until the mixture is evenly combined and turns a pale pink color.
- Add chia seeds: Sprinkle the chia seeds evenly over the raspberry mixture. Whisk thoroughly for 30–60 seconds to disperse the seeds and prevent clumping at the bottom.
- Rest and whisk again: Let the mixture sit at room temperature for about 10 minutes. After 10 minutes, whisk again to break up any chia clumps that may have formed, ensuring a smooth texture.
- Optional creaminess boost: If desired, whisk in the plant-based yogurt until fully incorporated to make the pudding richer and slightly tangy.
- Chill the pudding: Transfer the mixture into individual jars, glasses, or a covered container. Cover and refrigerate for at least 3–4 hours or overnight for best thickness. The chia seeds will swell and create a spoonable pudding-like consistency.
- Check consistency and adjust: After chilling, stir the pudding. If it is too thick, add a splash more plant milk and stir until you reach your preferred texture. If it is thinner than desired, add an extra teaspoon of chia seeds, stir, and let it sit another 15–20 minutes in the fridge.
- Assemble and garnish: Before serving, give the pudding a quick stir. Top with reserved fresh raspberries, shredded coconut or sliced almonds if using, and a few mint leaves for color. Drizzle extra maple syrup on top if you prefer it sweeter.
- Serve: Serve chilled as a breakfast, snack, or light dessert. Store any leftovers covered in the refrigerator for up to 3–4 days, stirring before serving.
Notes
- Chilling time of at least 3–4 hours is essential for the chia seeds to absorb liquid and achieve pudding consistency.
- Adjust maple syrup or agave nectar to taste depending on desired sweetness.
- Plant-based yogurt is optional but adds creaminess and a slight tang to the pudding.
- If the pudding consistency is too thick or too runny, adjust by adding more plant milk or chia seeds accordingly.
- Can be prepared the night before for convenience and enhanced flavors.
- Use unsweetened plant-based milk to keep sugar content low.
