Raspberry Chia Pudding Maple Syrup (Printer-friendly)

Creamy chia pudding layered with sweet raspberry mash and pure maple syrup. A nutritious vegan dessert perfect for meal prep.

# What You'll Need:

01 - 2 cups unsweetened almond milk

02 - 1/2 cup chia seeds

03 - 1/4 cup pure maple syrup

04 - 1 teaspoon vanilla extract

05 - 1 1/2 cups fresh or frozen raspberries

06 - 2 tablespoons maple syrup

07 - Fresh raspberries

08 - Sliced almonds

09 - Fresh mint leaves

01 - Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until fully combined.

02 - Allow mixture to rest for 10 minutes, then whisk again thoroughly to break up any clumps and ensure even seed distribution.

03 - Cover bowl and refrigerate for minimum 4 hours or overnight until pudding achieves thick, creamy consistency.

04 - Mash raspberries with 2 tablespoons maple syrup in small bowl until slightly chunky. Refrigerate until assembly time.

05 - Spoon chia pudding into serving glasses, alternating with raspberry mixture in layers. Repeat until glasses are filled.

06 - Top with fresh raspberries, sliced almonds, or mint leaves as desired. Serve immediately while chilled.

01 -

The raspberry layer cuts through the rich chia pudding like a bright morning song
You can make it the night before and wake up to breakfast waiting for you
Maple syrup gives it this warm depth that regular sugar just can't match

02 -

The first time I made this, I forgot to whisk again after ten minutes and ended up with these weird chia seed gel balls that were honestly kind of alarming
Coconut milk makes it incredibly creamy but also much richer, perfect for dessert but maybe too heavy for breakfast every day

03 -

If your chia pudding never thickens, you probably didn't use enough seeds—this has happened to me twice and it's just sad
The quality of your maple syrup actually matters here—cheap stuff tastes noticeably artificial in such a simple recipe