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Raspberry Chia Pudding


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  • Author: Flora & Vino
  • Total Time: 15 minutes
  • Yield: 3-4 servings
  • Diet: Vegan

Description

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


Ingredients

Raspberry Chia Pudding

  • 1 1/4 cups fresh raspberries
  • 1/2 lemon, squeezed
  • 2 TBSP pure maple syrup
  • 1 cup unsweetened almond milk
  • ¼ cup Navitas Organics Chia Seeds 

Toppings


Instructions

  1. 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. 
  2. 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. 
  3. Cover the bowl and refrigerate for at least 4 hours, or overnight. 
  4. Serve the pudding chilled straight from the refrigerator with your favorite toppings!
  5. Store the leftover pudding in an airtight container in the refrigerator for up to 5 days.

Notes

Prep time doesn’t include time for the pudding to gel

  • Prep Time: 15 mins
  • Category: Breakfast, Snack
  • Method: Blender, Hand-mix
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free