Description
A delightful and nutritious raspberry chia pudding sweetened with pure maple syrup, perfect for breakfast or a healthy snack.
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
- Extra drizzle of maple syrup for serving
Instructions
- Begin by mixing the chia seeds, almond milk, maple syrup, and vanilla extract in a medium-sized bowl. Stir well to combine.
- Take the raspberries and mash them using a fork or masher until you reach your desired consistency. You can leave some chunks for added texture.
- Gently fold the mashed raspberries into the chia mixture. Stir until combined.
- Allow the pudding to set in the refrigerator for at least 240 minutes or overnight.
- Once set, serve the pudding in individual bowls. Top each serving with additional raspberries, sliced almonds or nuts, and a sprinkle of shredded coconut. Drizzle with extra maple syrup for that sweet finishing touch.
Notes
For a creamier texture, blend almond milk with chia seeds instead of stirring. Experiment with different toppings for personalization.
