Raspberry Chia Pudding Sweetened with Maple Syrup

Raspberry Chia Pudding Sweetened with Maple Syrup

This creamy, jewel-toned Raspberry Chia Pudding, sweetened with maple syrup, offers a tart brightness from raspberries and a silky texture, making it a perfect indulgent dessert or breakfast option.

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Prep Time 10

Total Time 2 10

Servings: 2 servings

Course: Breakfast, Dessert

Cuisine: American, Healthy

Calories: 200

Ingredients Method Notes

Ingredients

Base Ingredients

1 cup raspberries (fresh or frozen) If frozen, thaw slightly for easier blending.
2 tablespoons maple syrup Adjust to taste; grade A for lighter notes, grade B for stronger flavor.
1 cup unsweetened almond milk Can substitute with any milk or coconut milk for richness.
3 tablespoons chia seeds Use a mix of white and black for visual appeal.
1/2 teaspoon pure vanilla extract
1 pinch salt Brightens the flavors.

Optional Toppings

to taste toasted almonds
to taste extra fresh raspberries
to taste tablespoon drizzle of maple
to taste granola
to taste toasted coconut

Method

Preparation

In a blender or food processor, add the raspberries, maple syrup, almond milk, vanilla extract, and a pinch of salt. Pulse until smooth and slightly frothy.
Pour the raspberry mixture into a medium bowl or a large measuring cup. Stir in the chia seeds until well combined.
Let the mixture sit for 5 minutes, then whisk vigorously to prevent clumping.
Cover the bowl with plastic wrap or transfer portions to individual jars. Refrigerate for at least 2 hours or overnight.
Before serving, give the pudding a good stir and taste for sweetness. Add more maple syrup if desired.
Top with optional toppings such as toasted almonds, extra raspberries, or a drizzle of maple syrup before serving.

Notes

Store in airtight containers in the refrigerator for up to 4 days. If pudding thickens, stir in a splash of milk. Avoid freezing as the texture changes.