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Raspberry Chia Pudding with Walnuts Recipe

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4 from 10 reviews

A delicious and nutritious Raspberry Chia Pudding that combines creamy coconut milk with antioxidant-rich chia seeds and fresh raspberries. Sweetened naturally with maple syrup and enhanced with a hint of vanilla, this pudding makes for a perfect make-ahead breakfast or healthy dessert.

Ingredients

Chia Pudding

  • 4 tablespoons chia seeds
  • 1 1/2 cups coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

Raspberry Puree and Topping

  • 2 cups fresh raspberries (plus more for topping)
  • 2 tablespoons walnuts, chopped

Instructions

  1. Mix Chia Pudding Base: In a medium bowl, combine the chia seeds and coconut milk, stirring thoroughly to ensure no clumps form. Add the maple syrup, vanilla extract, and a pinch of salt, mixing well until all ingredients are fully incorporated.
  2. Refrigerate: Cover the bowl with plastic wrap and refrigerate for 4–5 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
  3. Puree Raspberries: After the pudding has set, place 2 cups of fresh raspberries into a food processor and blend until smooth to create a fresh raspberry puree.
  4. Layer the Pudding: In small glasses or dessert dishes, spoon a layer of the chia pudding, then add a layer of the pureed raspberries on top.
  5. Garnish and Serve: Finish by topping the pudding with whole fresh raspberries and chopped walnuts for added texture and flavor. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • For a sweeter pudding, adjust the amount of maple syrup to taste.
  • Feel free to swap walnuts with other nuts like almonds or pecans for different textures.
  • This pudding can be made vegan and gluten-free, suitable for a variety of dietary needs.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • To save time, prepare the pudding the night before.