Vanilla Raspberry Chia Pudding
Creamy dairy-free chia pudding layered with fresh raspberry puree and vanilla flavor.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Chia Pudding Base
- 3 tbsp chia seeds
- 1 cup almond milk unsweetened
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
Raspberry Layer
- 0.5 cup fresh raspberries
- 1 tsp lemon juice optional
Instructions
- Whisk almond milk, maple syrup, vanilla, and salt together.
- Stir in chia seeds and mix well.
- Refrigerate for at least 2 hours or overnight.
- Mash raspberries with lemon juice.
- Layer chia pudding and raspberry puree in serving glasses.
- Top with fresh raspberries and serve chilled.
Notes
Adjust sweetness and milk quantity to preferred consistency.