Ingredients

  • For the Pudding:

    • 1/2 cup white chia seeds (regular black seeds work, but white creates that clean look)

    • 2 cups unsweetened almond or coconut milk

    • 2 tbsp maple syrup or honey

    • 1 tsp vanilla extract

    • Zest of 1 lemon

  • For the Raspberry Swirl:

    • 1/2 cup fresh raspberries

    • 1 tsp lemon juice

  • Garnish:

    • Fresh raspberries

    • Sliced almonds

    • Lemon zest curls

Instructions

  1. Mix the Base: In a medium bowl or large jar, whisk together the chia seeds, plant-based milk, maple syrup, vanilla, and lemon zest. Ensure there are no clumps.

  2. The First Set: Let the mixture sit for 10 minutes, then whisk it again. This prevents the seeds from sinking to the bottom. Cover and refrigerate for at least 4 hours (or overnight) until thick and creamy.

  3. Prepare the Coulis: While the pudding sets, blend the raspberries and lemon juice until smooth. For a professional look like the photo, press the puree through a fine-mesh sieve to remove the seeds.

  4. Assemble: Spoon the chilled chia pudding into a glass jar.

  5. Create the Spiral: Using a small spoon or a squeeze bottle, carefully pipe the raspberry sauce in a circular motion starting from the center of the pudding.

  6. The Finishing Touches: Decorate the rim with a few curls of lemon zest. Serve on a plate with extra fresh raspberries and a sprinkle of sliced almonds for a satisfying crunch.

Pro Tip: If the pudding is too thick after chilling, stir in an extra splash of milk to reach your desired consistency. Enjoy chilled!