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Chia Seed Pudding with Raspberries & Almonds

Chia Seed Pudding with Raspberries & Almonds

By michelle s

Total: 4 hours 10 minutes
BreakfastDessertGluten-FreePlant-Based

Ingredients

  • 3 tbsp chia seeds
  • 1 cup unsweetened almond milk
  • 1/2 cup raspberries
  • 1 tbsp sliced almonds
  • 1 tsp maple syrup
  • 1/8 tsp salt

Instructions

1

In a medium-sized bowl or a jar, combine the chia seeds, unsweetened almond milk, and a pinch of salt. Stir well to combine.

2

If you desire a touch of sweetness, add 1 teaspoon of maple syrup to the mixture and stir again.

3

Cover the bowl or jar and place it in the refrigerator. Allow the chia seeds to hydrate and thicken for at least 4 hours, or overnight for best results.

4

Once the chia pudding has set, give it a good stir to break up any clumps. If the pudding is too thick for your liking, add a bit more almond milk to achieve the desired consistency.

5

Gently fold in the raspberries, reserving a few for garnish.

6

Transfer the chia pudding into serving bowls or cups. Top with the reserved raspberries and sprinkle with sliced almonds.

7

Serve immediately or store in the refrigerator for up to 2 days. Enjoy your Chia Seed Pudding with Raspberries & Almonds!

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Chia Seed Pudding with Raspberries & Almonds

By michelle s

BreakfastDessertGluten-FreePlant-Based
Chia Seed Pudding with Raspberries & Almonds - chia seeds, unsweetened almond milk recipe

This Breakfast Dessert Gluten-Free Plant-Based recipe is ready in 4 hours 10 minutes and features chia seeds, unsweetened almond milk, raspberries and other delicious ingredients. Contains 200 calories total.

4 hours 10 minutes

Ingredients

  • 3 tbsp chia seeds
  • 1 cup unsweetened almond milk
  • 1/2 cup raspberries
  • 1 tbsp sliced almonds
  • 1 tsp maple syrup
  • 1/8 tsp salt

Instructions

1

In a medium-sized bowl or a jar, combine the chia seeds, unsweetened almond milk, and a pinch of salt. Stir well to combine.

2

If you desire a touch of sweetness, add 1 teaspoon of maple syrup to the mixture and stir again.

3

Cover the bowl or jar and place it in the refrigerator. Allow the chia seeds to hydrate and thicken for at least 4 hours, or overnight for best results.

4

Once the chia pudding has set, give it a good stir to break up any clumps. If the pudding is too thick for your liking, add a bit more almond milk to achieve the desired consistency.

5

Gently fold in the raspberries, reserving a few for garnish.

6

Transfer the chia pudding into serving bowls or cups. Top with the reserved raspberries and sprinkle with sliced almonds.

7

Serve immediately or store in the refrigerator for up to 2 days. Enjoy your Chia Seed Pudding with Raspberries & Almonds!

Nutritional Information

Calories per Serving: 200

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