Ingredients
Chia Pudding Base
- 1/2 cup fresh or frozen raspberries
- 3/4 cup almond milk or coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds
Instructions
- Blend Ingredients: Combine the raspberries, almond milk, maple syrup, and vanilla extract in a blender and blend until smooth to create a flavorful liquid base.
- Mix in Chia Seeds: Pour the blended mixture into a bowl and whisk in the chia seeds thoroughly, ensuring they are evenly distributed for consistent texture.
- Refrigerate to Set: Cover the mixture and place it in the refrigerator for at least 1 hour or preferably overnight to allow the chia seeds to absorb liquid and thicken into a pudding-like consistency.
- Serve: Once set, serve the pudding chilled with your favorite toppings such as fresh fruits, nuts, or a sprinkle of granola for added texture.
Notes
- For a smoother texture, blend the chia seeds for a few seconds before refrigerating.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Use fresh raspberries for a fresher flavor, or frozen if fresh are not available.
- This pudding can be made up to 2 days in advance and stored in the fridge.
- Feel free to substitute almond or coconut milk with other plant-based milks for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
