Easy Raspberry Chia Pudding (Print version)

A creamy, bright raspberry chia pudding made with blended berries, chia seeds, almond milk, and maple syrup.

# Ingredients:

For the pudding

01 - 3/4 cup (180 ml) unsweetened almond milk
02 - 1/2 cup (65 g) fresh or frozen raspberries
03 - 1 tablespoon pure maple syrup, plus more to taste
04 - 1/2 teaspoon vanilla extract
05 - Pinch of fine salt
06 - 1/4 cup (40 g) chia seeds

For serving

07 - Fresh raspberries
08 - 2 tablespoons granola or toasted coconut
09 - 1 tablespoon mini chocolate chips, optional

# Instructions:

01 - Add almond milk, raspberries, maple syrup, vanilla, and salt to a blender. Blend until smooth and evenly pink.
02 - Pour the raspberry milk into a bowl or jar. Stir in the chia seeds until no dry pockets remain.
03 - Let the mixture sit for 15 minutes, then stir again well to break up clumps and keep the seeds evenly suspended.
04 - Cover and refrigerate for at least 2 hours, or overnight, until thick and spoonable.
05 - Stir before serving. Add a splash of almond milk if it is too thick, then top with raspberries, granola, coconut, or mini chocolate chips.

# Good to know:

01 - Chill at least 2 hours. Overnight gives the creamiest texture.
02 - Stir once after 15 minutes to prevent chia clumps.
03 - Keeps covered in the refrigerator for up to 4 days.

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