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A jar of chia seed pudding with raspberry puree, raspberry, and pistachios on top.

Raspberry Chia Pudding

A hassle-free breakfast, this Raspberry Chia Pudding is a delicious vegan and gluten free breakfast recipe that is loaded with antioxidants, fibre, high quality protein, and omega-3. 
Course Dessert
Cuisine American
Keyword chia pudding, raspberry chia pudding
Prep Time 10 minutes
Cook Time 0 minutes
Resting time 4 hours
Total Time 4 hours 10 minutes
Servings 2 people
Calories 232kcal



  • In a medium bowl, combine the chia seeds and coconut milk together and stir very well to avoid any chunks. Add the maple, vanilla extract, salt and mix everything very well. Using a plastic wrap, cover the bowls and refrigerate for about 4-5 hours. Or refrigerate overnight.
    Set of two photos showing chia seeds mixed with coconut milk.
  • After 4-5 hours, puree the raspberries in a food processor.
    Set of two photos showing raspberries in a food processor being pureed.
  • In small glasses (or dessert dishes), add a layer of the chia pudding and then add a layer of pureed raspberries. Top the pudding with raspberries and some walnut.
    A jar of chia seed pudding with raspberry puree on top.


  • Use real vanilla extract instead of artificial extract for the best flavour. 
  • You can swap the coconut milk for a different milk of your choice such as cows milk, cashew milk, almond milk, etc.
  • If you want the pudding to be thicker, you can mix in more chia seeds then let it set for an additional 30 minutes.
  • To store: Keep the raspberry chia pudding in an airtight container in the fridge for up to 4 days.
  • To freeze: Freeze the chia pudding for up to 2 months in a freezer-safe container. Remember to thaw it the night before you need it. 


Serving: 1/2 | Calories: 232kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 279mg | Fiber: 16g | Sugar: 12g