Chia Pudding is a great way for you vegans to up your plant protein and fibre intake. This Raspberry Chia Pudding is creamy, delicious, and super easy to make. It’s also extremely ‘prep-able’ so you can easily make this at the weekend and enjoy nutritious and customisable breakfasts throughout the week!
To make this amazing Raspberry Chia Pudding, we essentially make a smoothie that the chia seeds are going to soak up and absorb; resulting in a thick, almost jelly-like texture.
To ensure it’s as tasty as possible, we use raspberries (fresh or frozen both work fine), a thick and creamy coconut yoghurt (I like to use a pure coconut yoghurt as these are the creamiest!), soya milk for ANOTHER hit of protein, maple syrup for a little sweetness, and a dash of vanilla extract for some more flavour.
Just blend these ingredients up and you’ll have a bright pink smoothie that will soak up the chia seeds and make them taste delicious. I have included a few topping options below in the recipe, but I love to serve with soya yoghurt, raspberries and granola for some crunch. It’s also delicious with my Homemade Nutella drizzled over the top!
You’re Going to Need…
To make this delicious raspberry chia pudding, you only need 6 ingredients (all of which are VERY accessible!)
Raspberries: Raspberries provide the main flavour for this chia pudding recipe. They lend a lovely sweet, yet tart, and vibrant taste. The raspberries also contribute moisture, fibre, and various vitamins and antioxidants.
Chia seeds: Chia seeds are the star ingredient that give this pudding its signature texture. When soaked in liquid, chia seeds form a novel gelatinous coating that creates a pudding-like consistency. They are also an excellent source of fibre, protein, and omega-3 fatty acids.
Coconut yogurt: Coconut yogurt provides a creamy, dairy-free base for the chia pudding. It contributes moisture and a subtle coconut flavour that complements the raspberries nicely. Coconut yogurt is also a good source of probiotics.
Soy milk: Soy milk is another dairy-free liquid that allows the chia seeds to swell and form the pudding texture. It also adds some plant-based protein to the dish.
Maple syrup: Maple syrup is a natural sweetener that enhances the overall flavour of the raspberry chia pudding, balancing the tartness of the raspberries.
Vanilla extract: Vanilla extract contributes warmth and depth of flavour, complementing the sweetness and fruitiness of the other ingredients.
Raspberry Chia Pudding Toppings
There are so many variations you can apply here! You can literally do what you like. But here are a few of my favourites…
- Soya yoghurt
- Fresh raspberries
- Nut butter
- Granola (for some crunch!)
- Banana slices
But as I keep saying, there are SO MANY MORE – you’re only limited by your own imagination!
The FAMOUS Jars
I’m assuming many of you reading this right now follow me on Instagram, TikTok or Facebook.
And if that’s the case, you’ve probably seen my ‘famous jars’.
I get asked ALL THE TIME where they’re from – and honestly – they’re just a simple Amazon purchase.
So here’s a link to them…
Raspberry Chia Pudding
Ingredients
- 1.5 cups raspberries
- 1/2 cup chia seeds
- 1.5 cups pure coconut yoghurt
- 1.5 cups soya milk
- 1.5 tbsp maple syrup
- 1.5 tsp vanilla extract
- Raspberries, for topping
Serving options:
- Soya yoghurt
- Fresh raspberries
- Nut butter
- Granola (for some crunch!)
- Banana slices
Instructions
- Add the raspberries, coconut yoghurt, soya milk, vanilla and maple syrup to a blender and blend until smooth
- Pour into a large container or bowl and add the chia seeds. Mix with a whisk or a fork until the chia seeds are well dispersed. Cover and place in the fridge to set for at least 2 hours (or overnight!) After an hour or so, give it another stir.
- Serve with your choice of toppings – I like to layer up in jars with soya yoghurt and fresh raspberries. Enjoy! Store in the fridge, covered, for upto 5 days.
How to Store Your Raspberry Chia Pudding
If you are going to prep your Raspberry Chia Pudding in advance, it may be worth watching the video below for a little more information on best practices and how to maintain quality/flavour/texture when you do come to eating it…
FAQ
Chia Puddings are one of those things where there’s quite a lot of misinformation. So…. here’s a few common questions I get asked about on my socials (Instagram mainly) about preparing Chia Pudding.
Do You Use Water or Milk for Chia?
In all honesty, you can use whichever you like. Personally, I feel Milk is the better option because it creates a creamier pudding. But, for those looking to watch their calorie consumption for whatever reason, water may be a better option (if you’re willing to compromise slightly on flavour and texture)
Can You Eat Chia Pudding Every Morning?
Yes, Chia Pudding can be an extremely healthy breakfast. It’s full of fibre, protein, omega-3’s, antioxidants and lots of minerals and vitamins! It’s also VERY filling, which can help keep you satiated for longer periods. However, it is worth keeping an eye on portions, as chia seeds are pretty high in calories (1/2 a cup is around 350 calories). The recommended daily amount of chia seeds is around 50grams – if you eat this recipe as per the serving recommendations, you’ll be getting around 30-35grams of chia seeds.
Why Didn’t My Chia Pudding Set?
A few people on TikTok have asked me why their Chia Pudding didn’t set. One of the key reasons in my experience is because you haven’t stirred the chia seeds in well enough. As per my instructions above, you’ll see that in step 2 I suggest you need to stir or whisk the chia seeds in until well dispersed. This is vital for that ‘setting’ to occur.
