Raspberry Chia Pudding Maple Syrup (Printable Version)

Creamy chia pudding layered with fresh raspberry mash and naturally sweetened with pure maple syrup. A nutritious vegan breakfast or light dessert.

# What You'll Need:

01 - 2 cups unsweetened almond milk or other plant-based milk

02 - 1/2 cup chia seeds

03 - 1/4 cup pure maple syrup

04 - 1 teaspoon vanilla extract

05 - 1 1/2 cups fresh or frozen raspberries

06 - 2 tablespoons maple syrup

07 - Fresh raspberries for garnish

08 - Sliced almonds

09 - Fresh mint leaves

01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until evenly combined.

02 - Let mixture stand for 10 minutes, then whisk again thoroughly to break up any clumps and ensure smooth texture.

03 - Cover bowl and refrigerate for at least 4 hours or overnight until pudding has thickened to desired consistency.

04 - Mash raspberries with 2 tablespoons maple syrup in small bowl until slightly chunky. Refrigerate until assembly time.

05 - Spoon alternating layers of chia pudding and raspberry mixture into serving glasses or jars. Repeat layers until filled.

06 - Top with fresh raspberries, sliced almonds, and mint leaves if desired. Serve chilled.

01 -

It comes together in literally ten minutes, then the fridge does all the work while you sleep
The raspberry layer cuts through the richness perfectly, making each spoonful feel like an elegant dessert

02 -

The first time I made this, I skipped the second whisking step and ended up with weird gelatinous clumps that no amount of stirring could fix
Letting it rest overnight rather than just four hours makes a huge difference in texture—the seeds fully hydrate and become incredibly creamy

03 -

Use a jar with a tight lid to shake the initial mixture instead of whisking—it's faster and somehow incorporates everything more evenly
If your mixture seems too thick after chilling, stir in a splash more milk to reach your desired consistency