Description
A vibrant and nutritious raspberry chia pudding perfect for breakfast or dessert, combining the tartness of raspberries with the creaminess of almond or coconut milk.
Ingredients
- 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 the raspberries, almond milk, maple syrup, and vanilla extract until smooth.
- Pour the mixture into a bowl and add the chia seeds.
- Whisk until fully incorporated.
- Refrigerate for at least one hour or overnight to allow the pudding to set.
- Serve in bowls or jars and top with extras like nuts or fruit.
Notes
Chilling the pudding overnight enhances flavor and texture. Feel free to adjust sweetness and customize with different toppings.
