Raspberry Chia Pudding is an easy and quick pudding prepared using fresh raspberries and chia seeds. This can be served as a breakfast or a dessert.

What exactly is this Pudding?

Raspberry Chia Pudding is a mildly sweet but sugar free, lactose free, layered pudding. First, Chia seeds are soaked with enough dairy-free milk. You can use dairy milk too, but I have used almond milk. Pureed and strained raspberry is added to the soaked chia along with maple syrup for sweetness. This raspberry chia pudding and hemp seeds are layered alternatively before serving, topped with some fresh raspberries.

Is this pudding healthy?

Chia seeds are high on nutrients and low on calories. Nutritionally, chia seeds are loaded with antioxidants. They are high on fibre and protein. Heart-healthy raspberries are rich in Vitamins and low on sugar. On the other hand, Hemp seeds too are incredibly nutritious. They are good for your heart, high on fibre and protein and known to aid in better digestion. Three highly nutritious ingredients packed into a healthy breakfast or a dessert.

How long can this pudding be stored?

The Raspberry Chia Pudding tastes good for 1 -2 days when properly refrigerated. However, the hemp seeds tend to soak up the moisture and lose its texture and color. I strongly suggest layering the hemp seeds just before serving or a couple of hours before serving.

Is this pudding good for toddlers?

Considering that both Chia and Hemp seeds are high on fibre, small amount of this pudding is good for toddlers. With inadequate water intake, eating large portion may cause some bloating.

Raspberry Chia Pudding

Print

Serves: 6 Prep Time: 15 Minutes Cooking Time: No cook No cook

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Chia Seeds - 1/2 cup

Milk of your choice (I use Almond milk) - 2 cups and more

Maple Syrup - 1/3 cup (adjust the quantity as per your liking, if the raspberries are sour, you might need to add more) \

Fresh Raspberries - 1 pint (500 gms approx)

Cinnamon Powder - 1 teaspoon

Salt - a pinch

Hemp Seeds - 1 cup

FOR DECORATION (optional):

Mint Leaves - a few

Fresh Ripe Mango

Instructions

1. In a large bowl, mix Chia seeds, Maple Syrup, Cinnamon powder, salt and milk. I prefer Almond or Soy milk only. Since I have not tried any dairy milk, if you would like to use, you might have to adjust the Maple syrup accordingly. Also considering that raspberries are slightly sour, I do not recommend using dairy milk in this recipe. Soak it for 5- 6 hours.
2. Puree the raspberries and pass it through the strainer if you prefer to discard the seeds.
3. Mix the raspberry puree with the soaked chia seeds. Add more milk if it is too thick. Keep covered and refrigerated.
4. Before serving, add a layer of the raspberry chia pudding into a serving glass and sprinkle Hemp seeds. Add another layer of pudding and hemp seeds.
5. Top it with fresh raspberries and mint leaves. I have used small pieces of fresh mango too.
6. Serve immediately.

Notes:

• Raspberries can be replaced with other berries or fruits. Depending on the sweetness of the fruit you use, adjust the maple syrup quantity.
• You can replace maple syrup with Honey or Agave or any other sweetener of your choice.
• Hemp seeds lose their crunchiness when they are soaked. Hence add them just before serving.

Other Chia recipes that you may like:

Chia Pudding with Strawberries

Vegan Overnight Oats

Fruit Parfait with White Chocolate Mousse