Description
A refreshing and healthy no-cook dessert featuring fresh raspberries blended with chia seeds and almond milk, naturally sweetened with maple syrup and enhanced with vanilla and lemon zest. This vegan, gluten-free, and dairy-free raspberry chia dessert sets overnight for a creamy, pudding-like texture, perfect for a light treat or breakfast.
Ingredients
Scale
Raspberry Mixture
- 1 1/2 cups fresh or frozen raspberries (thawed if frozen)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
Chia Pudding Base
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup chia seeds
- 1/2 teaspoon lemon zest (optional)
Garnish (optional)
- Fresh raspberries
- Mint leaves
Instructions
- Blend Raspberries: In a blender or food processor, combine the fresh or thawed raspberries with maple syrup and vanilla extract until smooth.
- Mix Ingredients: Pour the blended raspberry mixture into a medium bowl and stir in the unsweetened almond milk.
- Add Chia Seeds: Stir in the chia seeds and lemon zest if using, mixing thoroughly to combine all ingredients evenly.
- Refrigerate: Cover the mixture and refrigerate for at least 4 hours or overnight, stirring once after the first 30 minutes to prevent chia seeds from clumping.
- Serve: Once set and pudding-like, stir again, then divide into serving glasses or bowls. Garnish with fresh raspberries and mint leaves if desired. Serve chilled.
Notes
- This dessert can be layered with granola or coconut whipped cream for a parfait-style treat.
- For a smoother texture, blend the mixture again after chilling.
- Adjust sweetness by adding more maple syrup or honey according to taste.
- Use any plant-based milk or dairy milk as preferred.
