Quick and easy Raspberry Chia Pudding made without the need for a blender! This chia pudding recipe is dairy free and gluten free.

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raspberry chia pudding in glass jars layered with yoghurt and mashed raspberries

Health Benefits of Chia Seeds

For years now Chia seeds have taken up permanent residency in my pantry and here's why! Chia seeds are high in nutrients like:

Plant based omega 3
Magnesium
Calcium
Iron
Fibre
Amino acids (protein)

This means that this humble raspberry chia pudding can:

promote good skin and gut health
provide adequate magnesium to help reduce magnesium deficiency (magnesium deficiency can cause anxiety, poor sleep, muscle cramping and fatigue)
provide a long lasting source of energy and feeling of satiety
increase energy

Ingredients for Raspberry Chia Pudding

ingredients needed for chia pudding including chia seeds, plant based milk and honey

The ingredients that you will need for this raspberry chia seed pudding are:

fresh and frozen raspberries
plant based milk (soy milk, coconut milk or almond milk work well)
chia seeds
raw honey (or pure maple syrup)

To serve you will need:

extra raspberries (fresh is best)
toasted coconut
coconut yoghurt or other yoghurt of choice

Tips

When making this chia pudding with raw honey, make sure you wait until the frozen raspberries are completely defrosted and room temp before mixing through the honey. If the raspberries are too cold the honey turns quite hard, making it harder to mix through evenly.

To make this dairy free chia pudding vegan, simply use pure maple syrup instead of honey as the sweetener.

macro close up image of dairy free chia pudding layered with coconut yoghurt and berry puree

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📖 Recipe

Raspberry Chia Pudding

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Course: Breakfast, Snacks

Cuisine: Dairy Free, Gluten Free, Paleo, Plant Based

Diet: Low Lactose, Vegetarian

Keyword: chia pudding, chia seeds, raspberries, raspberry chia pudding

Prep Time: 5

Set Time: 20

Total Time: 25

Servings:

Author: Sarah Bell

Equipment

Measuring Cups & Spoons
Mixing Bowl
Whisk
Fork

Ingredients

1 cup raspberries fresh or frozen
2 teaspoon honey or maple syrup
¼ cup chia seeds
1 cup plant based milk like soy milk, coconut milk or almond milk

To Serve

2 tablespoon coconut toasted
fresh raspberries
¼ cup coconut yoghurt or other yoghurt of choice

Instructions

In a medium sized bowl, mash the defrosted frozen raspberries or fresh raspberries to a pulp. Transfer half of the raspberries to a small bowl. To the remaining mashed raspberry, add the honey and whisk to combine.
1 cup raspberries, 2 teaspoon honey
To the bowl, add chia seeds and milk and whisk until the chia seeds begin to thicken. Once the chia seeds begin to thicken, place bowl into the fridge to set for 20 minutes.
¼ cup chia seeds, 1 cup plant based milk
To serve, layer coconut yoghurt, mashed raspberries and chia pudding in two jars or bowls and top with more fresh raspberries and toasted coconut.
fresh raspberries, ¼ cup coconut yoghurt, 2 tablespoon coconut

Video

Notes

Store in an airtight container or glass jar with a lid in the fridge for up to 3 days.

Nutrition

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