👩🍳 Instructions
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1
In a blender, combine 1.5 cups of the raspberries, plant-based milk, maple syrup, vanilla extract, and salt. Blend until the mixture is completely smooth and vibrant pink.
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2
Pour the raspberry milk mixture into a medium bowl or directly into 4 individual jars. Add the chia seeds and whisk vigorously for 1-2 minutes until thoroughly combined and no clumps remain.
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3
Cover the bowl or jars and refrigerate for 15-20 minutes. After this initial chill, give the mixture another good stir to redistribute the chia seeds and prevent them from settling at the bottom.
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4
Return the mixture to the refrigerator and chill for at least 4 hours, or ideally, overnight, allowing the chia seeds to fully absorb the liquid and thicken into a pudding consistency.
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5
When ready to serve, give the pudding a final stir. If it's too thick, add a splash more plant-based milk until desired consistency is reached. Divide among serving glasses or jars, layering with the remaining fresh raspberries and any desired toppings.
💡 Notes
Adjust maple syrup to your sweetness preference. For an extra creamy texture, you can blend the entire pudding mixture lightly after it has set (before adding toppings). Store in airtight containers in the refrigerator for up to 4-5 days. Feel free to experiment with other berries or a touch of lemon zest for variation.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
