Raspberry Chia Pudding (Dairy-Free)
This super easy raspberry chia seed pudding is a perfect make-ahead recipe...it only takes a few minutes to make, lasts several days in the fridge, and is a delicious and healthy breakfast, snack, or dessert. It's dairy-free (& gluten-free, vegan, etc.), packed with fiber, omega-3s, protein, and more!
Ingredients
- 1 cup of raspberries fresh or frozen
- 1 cup of cashew or almond milk unsweetened; I make my own
- 2-3 tablespoons of maple syrup
- 1/2 teaspoon of vanilla extract
- A couple drops of almond extract
- Sprinkle of cinnamon up to 1/4 teaspoon
- Pinch of sea salt
- 1 cup of dairy-free yogurt I use an unsweetened vanilla cashew one
- 1/3 cup of chia seeds
Instructions
- In a blender (preferred) or food processor, add the raspberries, milk, maple syrup, vanilla, almond extract, cinnamon, and sea salt. You can also add half of the chia seeds in here as well (see notes).
- Blend until fully incorporated and smooth, then pour into a glass bowl or container (with a lid, ideally).
- Add the yogurt and gently whisk it in, then add the chia seeds (all, or the other half) and whisk in.
- Refrigerate overnight. I find it helpful to give it a stir 2 to 3 hours in, to make sure the chia seeds don't sink to the bottom). This pudding will keep at least 3-4 days in the fridge.
Notes
- You can also add half of the chia seeds into the blender, vs. stirring them all in whole at the end. The downside is that it can make the pudding a bit more gritty feeling (though the raspberry seeds will already do that to a small degree). But the upside is that while whole chia seeds are a great source of source of fiber (as long as they're exposed to liquid, which makes them digestible), grinding the seeds provides even better access to the protein and omega-3s inside the seeds. So I sometimes go halvesies, doing half in the blender and then stirring the remainder in whole.