Description
A refreshing and creamy raspberry chia pudding sweetened with maple syrup, perfect for summer days.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries (plus more for topping)
- Sliced almonds or chopped nuts
- Shredded coconut
- Additional raspberries or mixed berries
- Extra drizzle of maple syrup
Instructions
- In a mixing bowl, combine 1/4 cup of chia seeds and 1 cup of unsweetened almond milk.
- Add in the 2 tablespoons of pure maple syrup and 1/2 teaspoon of vanilla extract.
- Stir the mixture well to ensure that the chia seeds are evenly distributed in the liquid.
- Take 1/2 cup of raspberries—if using frozen, let them thaw slightly—and mash them with a fork.
- Gently fold the mashed raspberries into your chia mixture.
- Cover the bowl and place it in the refrigerator. Allow the pudding to set for at least 240 minutes or overnight.
- Once set, serve with additional raspberries, sliced almonds or chopped nuts, and shredded coconut. Drizzle with extra maple syrup for a finishing touch.
Notes
For a creamier result, blend the almond milk with the fruits before mixing in the chia seeds.
