Raspberry Almond Chia Pudding
Ingredients
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Base: 1/4 cup chia seeds, 1 cup unsweetened almond milk (or coconut milk), 1 tbsp maple syrup or honey, and 1/2 tsp vanilla extract.
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Fruit Layer: 1/2 cup fresh raspberries (mashed into a jam-like consistency) or a natural raspberry fruit spread.
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Toppings: Whole and slivered almonds, fresh raspberries, and a sprinkle of ground flaxseeds or granola for extra crunch.
Instructions
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Prepare the Pudding: In a glass jar or bowl, whisk together the chia seeds, almond milk, sweetener, and vanilla extract. Ensure there are no clumps. Let it sit for 5 minutes, then give it one final stir to keep the seeds from settling at the bottom.
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Chill: Cover the jar and refrigerate for at least 4 hours, though overnight is best for a thick, creamy texture.
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Create the Layers: Once the pudding has set, take a separate clean jar. Spoon in half of the chia pudding. Add a thick layer of the mashed raspberries or fruit spread in the middle, then top with the remaining chia pudding.
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Add Toppings: Just before serving, garnish the top with fresh raspberries, crunchy slivered almonds, and whole almonds as shown in the photo.
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Serve: Enjoy chilled!
Pro Tip: If the pudding is too thick after chilling, stir in an extra splash of milk to reach your preferred consistency.
This recipe is naturally gluten-free and can be made vegan by using maple syrup instead of honey. It’s a bright, satisfying way to start your morning!