Description
A creamy, velvety chia pudding with the delightful tartness of fresh raspberries and the sweet aroma of vanilla.
Ingredients
Scale
- 1/2 cup Chia Seeds
- 2 cups Unsweetened Almond Milk
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Maple Syrup or Honey
- 1 cup Fresh or Frozen Raspberries
- 1/2 cup Fresh Raspberries (for topping)
- A few leaves Mint Leaves (for garnish)
Instructions
- Mix the Base: In a mixing bowl, combine the chia seeds and unsweetened almond milk. Use a whisk to mix thoroughly, ensuring no clumps of chia remain.
- Add the Flavors: Stir in the pure vanilla extract. Taste the mixture, and if you’d like it sweeter, add maple syrup or honey gradually, whisking after each addition until the desired sweetness is achieved.
- Incorporate the Raspberries: Gently fold in the cup of raspberries. If using frozen raspberries, allow them to thaw slightly before adding.
- Refrigerate: Cover the bowl with plastic wrap or transfer the mixture into individual jars. Refrigerate for at least 1 hour, or until the chia seeds have absorbed the liquid and the pudding thickens to your liking.
- Serve with Style: Before serving, give the pudding a good stir. Spoon the chia pudding into serving dishes or cups, topping each with fresh raspberries and mint leaves for a vibrant finish.
Notes
Make-ahead tips: Prepare the pudding the night before for a quick grab-and-go breakfast. Customize with layers of granola or nut butter for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg