Vegan Raspberry Chia Pudding is a simple and refreshing treat that’s both light and satisfying. It features creamy chia seeds soaked overnight in a plant-based milk, mingled with the natural sweetness and vibrant flavor of fresh raspberries. The texture is wonderfully creamy with little bursts of chia seeds that add a nice bit of fun to every spoonful.
I love making this pudding because it’s so easy and quick to prepare ahead of time. Just mix everything together the night before and in the morning, you’ll have a delicious breakfast or snack waiting for you. Plus, using fresh or frozen raspberries makes it feel special and a bit fancy, even though it’s super simple to make. I like to lightly mash some of the raspberries right into the pudding for extra berry goodness.
One of my favorite ways to enjoy this pudding is topped with a handful of crunchy granola or sliced almonds for some extra texture. It’s a perfect way to start the day or enjoy a light, healthy dessert. Whenever I make this, friends always ask for the recipe, so I know it’s a real crowd-pleaser that’s hard to forget!
Key Ingredients & Substitutions
Chia Seeds: These tiny seeds are the star of the pudding, creating a fun gelatinous texture when soaked. If chia isn’t your favorite, you can try flax seeds, but the texture will be denser.
Plant-Based Milk: Almond milk works well here for its mild flavor. Feel free to use oat, soy, or coconut milk depending on your taste or what you have!
Raspberries: Fresh or frozen raspberries both work fine. Frozen adds convenience and can even chill the pudding faster. If raspberries are scarce, strawberries or blueberries are great substitutes.
Sweetener: Maple syrup is my go-to for natural sweetness with a subtle hint of flavor. You can use agave nectar, coconut sugar, or even date syrup if you prefer.
How Do You Get a Smooth, Clump-Free Pudding?
One common issue is chia seeds clumping after soaking. To avoid that:
- Mix the chia seeds with liquid well at the start, then let it rest 5 minutes.
- Give it a good stir or shake again after that short rest to break up any clumps.
- Cover and refrigerate without stirring to allow the pudding to thicken evenly.
This simple double-stir step really helps keep the texture light and smooth. Don’t rush soaking time either—4 hours or overnight gives the best creamy consistency.
Equipment You’ll Need
- Mixing bowl – I like a medium bowl to stir everything together easily.
- Whisk or spoon – makes combining the ingredients quick and smooth.
- Fine mesh sieve – for straining the raspberry puree to remove seeds, if you want a smooth topping.
- Jar or container with lid – perfect for storing and chilling the pudding overnight in the fridge.
- Blender or food processor – helps turn raspberries into a silky puree for topping.
Flavor Variations & Add-Ins
- Swap raspberries for blueberries, blackberries, or strawberries for different fruit flavors and colors.
- Add a squeeze of lemon or lime juice to brighten the taste of the pudding or raspberry topping.
- Mix in a handful of chopped nuts or shredded coconut for extra crunch and texture.
- Stir in a teaspoon of cinnamon or a dash of peppermint extract to change up the flavor profile.
Vegan Raspberry Chia Pudding
Ingredients You’ll Need:
- 1 cup unsweetened almond milk (or any plant-based milk)
- ½ cup chia seeds
- 2 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries, divided
- Optional: additional fresh raspberries for topping
How Much Time Will You Need?
Preparation takes about 10 minutes. Then, allow at least 4 hours (or overnight) for the chia seeds to soak and the pudding to thicken. The raspberry puree and assembling the pudding take just a few minutes more.
Step-by-Step Instructions:
1. Mix Your Pudding Base:
In a mixing bowl, combine the almond milk, chia seeds, maple syrup, and vanilla extract. Stir well to make sure everything is mixed together.
2. Let the Seeds Swell:
Let the mixture sit for about 5 minutes, then give it another good stir to break up any clumps. Cover the bowl and pop it in the fridge to chill and thicken for at least 4 hours or overnight.
3. Make the Raspberry Puree:
While the pudding sets, blend ¾ cup of the raspberries in a blender or food processor until smooth. If you want, strain the puree through a fine mesh sieve to remove the seeds for a smoother topping.
4. Assemble and Serve:
Once your pudding is thick and creamy, spoon the raspberry puree over the top. Finish by adding the remaining whole raspberries as a pretty garnish. Serve chilled and enjoy your fresh, tasty pudding!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Frozen raspberries work perfectly and can be used straight from the freezer. Just thaw them slightly before blending for the puree. They also help chill the pudding faster while setting.
How Long Can I Store Chia Pudding?
You can store leftover chia pudding in an airtight container in the fridge for up to 4-5 days. Give it a good stir before serving, as the texture may thicken over time.
Can I Substitute Chia Seeds with Something Else?
Chia seeds provide the unique gel-like texture, but you can try ground flax seeds as a substitute. The texture will be denser and less gelatinous, so adjust expectations accordingly.
Is There a Way to Make This Pudding Less Sweet?
Absolutely! Reduce the maple syrup or agave nectar to 1 tablespoon or skip it if you prefer a more tart and natural berry flavor. You can also add a splash of lemon juice to brighten the taste without adding sugar.