Vegan Raspberry Chia Pudding is a fresh and fruity way to start your day or enjoy a light snack. It’s made with creamy plant-based milk, vibrant raspberries, and tiny chia seeds that turn into a naturally thick and pudding-like texture. The raspberries give it a beautiful pink color and a nice touch of sweetness without any added sugar.
I love making this pudding the night before because it gives the chia seeds plenty of time to soak up the liquid and get nice and soft. It’s so simple to prepare, and I often add a handful of nuts or a sprinkle of granola on top for some crunch. This recipe feels like a small healthy treat that still feels a bit special.
One of my favorite things about this pudding is how flexible it is. You can easily swap the raspberries for any other berries or fruit you have on hand, and the chia seeds provide a little boost of fiber and omega-3s, which is a win in my book. It’s a light, refreshing treat that’s perfect on warm mornings or whenever you want something quick and wholesome.
Key Ingredients & Substitutions
Chia Seeds: These little seeds are what turn the mixture into pudding by absorbing liquid and swelling up. If you don’t have chia, flaxseeds can work, but the texture will be a bit different. I stick with chia for that classic pudding feel.
Raspberries: Fresh raspberries bring a nice tart flavor and lovely pink color. You can swap with strawberries, blueberries, or even mango for a different twist. Frozen berries also work fine—just thaw and blend.
Plant-Based Milk: Almond milk is mild and light, but coconut, oat, or cashew milk all taste great here. Choose unsweetened to control sweetness, or adjust syrup accordingly.
Sweetener: Maple syrup adds natural sweetness and a gentle flavor. Honey works if not strictly vegan. You can also use agave syrup or just a bit of sugar if preferred.
How Do I Get Chia Seeds to Gel Without Clumping?
Chia seeds tend to stick together, which can make clumps in your pudding. Here’s how to avoid this:
- Mix the chia seeds into the liquid thoroughly before letting it set.
- After 5 minutes, stir the mixture again to break up any forming clumps.
- Use a whisk if needed to distribute seeds evenly.
- Let it chill for at least 4 hours or overnight for the best texture.
Patience is key! A good stir early on and enough fridge time will give you smooth, creamy pudding every time.
Equipment You’ll Need
- Blender – I love it because it quickly purees the raspberries into a smooth base for the pudding.
- Mixing bowl or jar – makes it easy to stir everything together before chilling.
- Measuring spoons and cups – ensure perfect proportions for the best texture and flavor.
- Refrigerator – necessary for letting the chia seeds soak and the pudding to firm up overnight.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries, blueberries, or mango for different fruity flavors.
- Add a sprinkle of cacao nibs or a drizzle of nut butter on top for extra richness.
- Mix in shredded coconut or chopped nuts for added texture and flavor.
- Use vanilla, lemon zest, or cinnamon to customize the taste and make it more fragrant.
Vegan Raspberry Chia Pudding
Ingredients You’ll Need:
- 1 cup fresh raspberries (plus extra for topping)
- 1 cup unsweetened almond milk (or any plant-based milk)
- 3 tablespoons chia seeds
- 1-2 tablespoons maple syrup or agave syrup (adjust to taste)
- ½ teaspoon vanilla extract
- Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 4 hours (or overnight) to chill in the refrigerator. The chilling time allows chia seeds to absorb the liquid and thicken into a pudding-like texture.
Step-by-Step Instructions:
1. Blend the Raspberry Mixture:
Put the fresh raspberries and almond milk into a blender. Blend everything together until smooth and well combined.
2. Mix in the Chia Seeds and Sweetener:
Pour the raspberry blend into a mixing bowl or jar. Add the chia seeds, maple syrup (or agave), and vanilla extract. Stir everything thoroughly to combine the ingredients evenly.
3. Prevent Clumps:
Let the mixture sit for about 5 minutes. Then, stir it again well to break up any chia seed clumps that might form.
4. Chill and Set:
Cover the bowl or jar and place it in the refrigerator for at least 4 hours or overnight. This gives the chia seeds time to soak up the liquid and thicken the pudding.
5. Serve and Enjoy:
Before serving, give the pudding a good stir to make sure it’s smooth. Scoop the pudding into bowls or glasses, top with fresh raspberries, and garnish with mint leaves if you like. Serve chilled and enjoy your healthy, delicious treat!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just thaw the frozen raspberries before blending. They may create a slightly different texture, but the flavor will still be delicious.
How Long Can I Store Raspberry Chia Pudding?
You can keep it covered in the fridge for up to 4 days. Give it a good stir before serving, as it may thicken more over time.
Can I Use Other Plant-Based Milks?
Absolutely! Almond, coconut, oat, or cashew milk all work well. Just pick unsweetened versions to better control the pudding’s sweetness.
What If My Chia Pudding Is Too Thick or Too Thin?
If it’s too thick, stir in a little more plant milk until you reach your preferred consistency. If too thin, add a bit more chia seeds and let it sit longer to thicken up.