Name: Raspberry Chia Pudding | Vegan
Prep time: 5 min
Total time: 1 h 5 min
Yield: 2
Cuisine: American
Ingredients: 1/8 cup chia seeds (30 g); 3/4 cup + 1 tbsp coconut milk (200 ml); 1 cup fresh or frozen raspberries; 1-2 tbsp maple syrup (optional); 1 tbsp shredded coconut (optional)

You will only need 3 ingredients to make this vegan Raspberry Chia Pudding! It’s healthy, creamy, filling and so delicious for breakfast or dessert!

Raspberry Chia Pudding

How pretty does this raspberry chia pudding look? We’ve been obsessed with chia pudding lately – every morning when I wake up, before I even make my own breakfast, I prepare 4 puddings and place them in the fridge so they are ready for snack time.

Since this recipe is always a success at home, I’m very excited to share it with you and I hope you are, too!

How to Make Chia Pudding

If you’ve never made chia pudding before, you’re going to love how easy it is to prepare! Here are the steps:

Place the chia seeds in a jar
Pour plant milk and stir with a spoon or a whisk for 3-5 minutes to avoid chia lumps
Place the jar in the fridge for 1 hour or overnight

Now you know how to make the basic chia pudding recipe. You can customize it however you want, by adding cacao powder, vanilla extract, fruit and more. Today I’m going to show you how I make our everyday raspberry chia pudding recipe because that’s our favorite.

Easy and Delicious Vegan Breakfast or Dessert

If you’re looking for a new breakfast recipe idea or a healthy and easy dessert idea, you may like this recipe. Chia pudding is very healthy, easy to make and filling.

Chia seeds are loaded with antioxidants and are rich in protein, fiber and omega-3 fatty acids which make them a superfood. They will keep you fuller longer and will give you a lot of energy.

How to Make the Perfect Creamy Chia Pudding

Creaminess is all we want when making chia pudding. If you simply shake all the ingredients together in a jar and place the jar in the fridge thinking you’re done, you will most likely end up with a lumpy pudding.

Not cool.

To achieve a lump-free pudding, I recommend you to use a whisk or a spoon and to stir the mixture continuously for 3-5 minutes to avoid air pockets and clumps of dry chia seeds.

When the mixture starts to thicken and to become creamy, you can place the jar in the fridge for 1-2 hours or overnight for an even creamier consistency.

Want to Try Another Way to Make Raspberry Chia Pudding?

Another way to make raspberry chia pudding I really enjoy, especially in summer, is to top the pudding with raspberry nicecream. To make nicecream, simply blend your frozen fruit of choice until thick and creamy, adding a splash of water if necesssary.

You can find the exact recipe and measurements in my Everyday Vegan recipe Ebook. This Ebook contains 35 of my favorite easy and healthy vegan recipes that I use on a daily basis and that my family loves. All of the recipes are vegan, gluten-free, oil-free, refined sugar-free and delicious.

Get your copy of Everyday Vegan and start making delicious food for you and your loved ones 🙂

Okay, let’s eat now! I hope you’ll like this easy chia pudding recipe. It’s:

Made with 3 ingredients (chia seeds, coconut milk and raspberries)
Healthy
Vegan
Gluten-free
Oil-free
Refined sugar-free
Filling
Easy to make
Perfect for breakfast or dessert
Delicious!

Have fun!

Nolwenn ☀

PIN ON PINTEREST 😊

☀

More Vegan Recipes with Chia Seeds:

Raspberry Chia Pudding | Vegan

Yield: 2

Prep Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 5 minutes

You will only need 3 ingredients to make this vegan Raspberry Chia Pudding! It’s healthy, creamy, gluten-free, refined sugar-free, filling and so delicious for breakfast or dessert!

Ingredients

1/8 cup chia seeds (30 g)
3/4 cup + 1 tbsp coconut milk (200 ml)
1 cup fresh or frozen raspberries
1-2 tbsp maple syrup (optional)
1 tbsp shredded coconut (optional)

Instructions

To a jar, add chia seeds and coconut milk. Combine with a whisk or a spoon and give the mixture a good stir several times for the first 3-5 minutes to avoid chia lumps.
Place the jar in the fridge for 1-2 hours or overnight for a creamier pudding.
Once the chia pudding has thickened, place the frozen raspberries in a saucepan over medium heat and mash with a fork when they begin to thaw. If using fresh raspberries, simply mash them with a fork. When they reach a saucy consistency, add agave syrup or maple syrup if using and combine.
Stir the raspberry sauce in one half of the chia pudding.
Layer the chia pudding in jars and top with more raspberries and shredded coconut. Enjoy!

Raspberry Chia Pudding | Vegan

Raspberry Chia Pudding

How to Make Chia Pudding

Easy and Delicious Vegan Breakfast or Dessert

How to Make the Perfect Creamy Chia Pudding