Simple Way to Chocolate Chia Pudding Recipe No Maple Syrup

Raspberry Chia Pudding

I let it sit overnight.

Recipe Summary Raspberry Chia Pudding

This overnight pudding is the perfect breakfast, highly nutritious, and a great source of fiber. Make it the night before for a quick, healthy breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the refrigerator up to 3 days.

Ingredients | Chocolate Chia Pudding Recipe No Maple Syrup

1 cup coconut milk

1 cup unsweetened rice milk

6 tablespoons chia seeds

2 tablespoons maple syrup

2 cups fresh raspberries

2 tablespoons chia seeds

¾ teaspoon vanilla extract

Directions

Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.

Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.

Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

If using frozen raspberries, defrost them first.

Info | Chocolate Chia Pudding Recipe No Maple Syrup

prep: 10 mins additional: 8 hrs 10 mins total: 8 hrs 20 mins Servings: 4 Yield: 4 servings

TAG : Raspberry Chia Pudding

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