Description
A creamy, plant-based chia pudding layered with fresh raspberry puree, perfect for a healthy breakfast or dessert.
Ingredients
Scale
For the Crust:
- 1 cup unsweetened almond milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- Optional toppings: extra raspberries, sliced almonds, coconut flakes
Instructions
1. Prepare the Crust:
- In a bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract until well combined. Let sit for 5 minutes, then whisk again to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight, until the mixture thickens to a pudding-like consistency.
- In a blender or food processor, puree the raspberries with lemon juice until smooth. Strain through a fine mesh sieve to remove seeds if desired.
- To serve, layer the chia pudding and raspberry puree in glasses or bowls. Top with optional toppings as desired.
Notes
You can customize the seasonings to taste.