Raspberry Chia Pudding

Raspberry Chia Pudding with fresh raspberries and soaked chia seeds naturally sweetened with maple syrup. Perfect to prep for a quick snack!

February means a few things to most of us: the shortest month of the year and Valentine’s Day! 

Oh, and groundhog’s day. 

(Did he see his shadow this year???)

My favorite part about Valentine’s Day is the excuse to make pink variations of all of my favorite foods. 

Well, aside from the chocolate. 

Raspberries are a favorite of mine for V-Day because they look beautiful and (spoiler alert) they turn a pretty pink color when blended. 

If you’re looking for something pink to make this Valentine’s Day, try out this Raspberry Chia Pudding. 

It’s made with fresh raspberries and soaked chia seeds naturally sweetened with maple syrup.

Try preparing it for a quick snack or breakfast for the week ahead!

What You Need to Make Raspberry Chia Pudding 

Here’s what you need to make Raspberry Chia Pudding:

• fresh raspberries
• lemon
• maple syrup
• unsweetened almond milk
• Navitas Organics Chia Seeds 

That’s it!

How to Make Raspberry Chia Pudding 

This recipe is super easy to make in advance with a blender and a few mason jars.

Add the raspberries, lemon, pure maple syrup, and almond milk to a high speed blender or food processor.

Blend the mixture until it’s smooth and creamy, scraping down the sides as needed to recombine everything. 

Once it’s super thick and creamy, transfer the raspberry chia pudding mixture to a bowl and stir in the chia seeds.

Wait at least 5-10 minutes, then stir again. 

Cover the bowl and refrigerate for at least 4 hours, or overnight. 

The Best Chia Seeds

Navitas Organics Chia Seeds to create this chia pudding recipe.

These 100% organic chia seeds are an excellent source of plant-based omega-3s.

They also provide a good amount of protein and fiber to your eats. 

These mighty chia seeds can absorb up to 10x their weight in liquid when soaked! 

The chia seeds have a neutral flavor that makes them super versatile for any recipe. 

They’re beautiful to plump up this Raspberry Chia Pudding recipe!

Notes on Meal Prep

You can leave the chia pudding in one large bowl for serving, or, portion the set chia pudding into smaller mason jars. 

I like to meal prep multiple jars to have on hand for easy snacking throughout the week. 

This way you can easily grab one for a quick pre-portioned snack on the go. 

Store the leftover pudding in an airtight container in the refrigerator for up to 5 days.

Toppings for Raspberry Chia Pudding

Serve the pudding chilled straight from the refrigerator with your favorite toppings!

Here are my favorite toppings for Raspberry Chia Pudding:

• Navitas Organics Hemp Hearts 
• Navitas Organics Unsweetened Cacao Nibs
• fresh raspberries

That’s it!

You can add the toppings in advance, but I prefer to add them just before serving to ensure their freshness. 

How to Serve Raspberry Chia Pudding 

Enjoy this Raspberry Chia Pudding as a delicious snack or breakfast. 

This recipes makes three to four small serving, so you can double or triple the recipe to make more. 

It’s also great for a fruity breakfast topped with all of your favorites. 

Feel free to add whatever toppings you have on hand. 

Some other fun ideas are chopped nuts, granola, dried fruit, and shredded coconut.

For sweeter pudding, add a little extra maple syrup to your taste!

Enjoy! 

More Chia Pudding Recipes

• Chocolate Avocado Chia Pudding

• Peanut Butter & Banana Chocolate Chip Chia Pudding

• Dark Chocolate Chia Pudding

• Blended Cacao Chip Chia Pudding

• Berry Chia Pudding Parfaits

• Cherry Chia Pudding

• Matcha Avocado Chia Pudding

• Pumpkin Chia Pudding Parfait Cups

I Want to Hear From You

If you make this Raspberry Chia Pudding recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Navitas Organics, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!