This smooth raspberry chia seed pudding is everything you can wish for. It is super simple to make since you don’t have to soak the seeds overnight. Not that overnight soaking is complicated…. But the most important thing is that it’s the only chia pudding I adore because it’s so smooth! I don’t like chia puddings that have the consistency of a brick. But that might be a personal thing. If you’re anything like me, this quick smooth raspberry chia seed pudding is a dream come true.
This smooth raspberry pudding is sweet, soft, crunchy and nothing like the regular chia puddings you have tasted before. Even the next day this pudding will not be too firm because of the soft raspberries and last minute added (almond) milk. It looks amazing and taste even better!
The idea is that you make three layers. One of shortly soaked chia seeds in water, then a second layer of (frozen) raspberries and then a third layer of (almond) milk. The third layer can be to your taste (by adding more/less milk). Click here for my video on how to make this.
Did you know that…?
Chia seeds are an excellent source of calcium (they contain 5.4 times more calcium than cow’s milk)? They are also loaded with iron (2.7 times more than raw spinach), they have all the essential amino acids, they contain more antioxidants than blueberries, contain more fiber than oatmeal and chia seeds are full with omega 3.
You can also use way more milk then in below recipe. I also love that version. It should look something like this then.
- 4 tablespoons chia seeds
- 7-8 tablespoons water
- 5 tablespoons of (almond) milk
- one teaspoon (or to taste) of date syrup or black strap molasses (any other sweetener will also do)
- enough (frozen) raspberries to cover the chia seeds
- cinnamon and vanilla powder to taste
- In a small glass combine the chia seeds with water. Slowly add the water spoon by spoon while stirring. Once all water is in the glass, stir the water very well with a spoon in the chia seeds. Scrap the bottom and the sides so all chia seeds are covered. Depending on the chia seeds and glass you might want to add one more tablespoons of water. You want to make a thick pudding. Also add the date syrup in the chia seed pudding. Combine well. It should not be dry, but there also shouldn’t be any water visible. A thick pudding is what you want. Cover the chia seeds now with a layer of (frozen) raspberries and a good splash of (almond) milk on top of the raspberries. Finish of with a good dash of cinnamon and vanilla and you can enjoy your pudding. You can of course have it later (or the next day), the pudding will be a bit thicker but when the raspberries are soft and crushed this will still create a smooth pudding. If you have the pudding a day a later add the milk before serving/in the morning.