Raspberry Chia Pudding Maple Syrup (Printer-Friendly)

Creamy chia pudding layered with sweet raspberries and pure maple syrup. A nutritious vegan delight for any time of day.

# What You'll Need:

→ Chia Pudding Base

01 - 2 cups unsweetened almond milk
02 - 1/2 cup chia seeds
03 - 1/4 cup pure maple syrup
04 - 1 teaspoon vanilla extract

→ Raspberry Layer

05 - 1 1/2 cups fresh or frozen raspberries
06 - 2 tablespoons maple syrup

→ Optional Toppings

07 - Fresh raspberries
08 - Sliced almonds
09 - Fresh mint leaves

# How to Make It:

01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until evenly combined.
02 - Let mixture rest for 10 minutes, then whisk vigorously again to break up any clumps and ensure smooth texture.
03 - Cover bowl and refrigerate for at least 4 hours or overnight until mixture thickens to pudding consistency.
04 - Mash raspberries with 2 tablespoons maple syrup in small bowl until slightly chunky. Refrigerate until assembly.
05 - Layer chia pudding and raspberry mixture alternately in serving glasses. Repeat layers as desired.
06 - Garnish with fresh raspberries, sliced almonds, or mint leaves if desired. Serve chilled.

# Expert Advice:

01 -
  • It comes together in under ten minutes but tastes like you put in real effort
  • The raspberry layer transforms simple pudding into something restaurant-worthy
02 -
  • That second whisk after ten minutes is what separates clumpy pudding from smooth perfection
  • The pudding keeps for days in the fridge so you can meal prep this easily
03 -
  • Buy chia seeds in bulk from the baking aisle instead of the health food section—same quality for half the price
  • If your pudding seems too thick after chilling stir in a splash more milk before serving

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