This Raspberry Chia Pudding is a simple and tasty high-protein snack or dessert that is loaded with 20g of protein and it’s your ideal meal prep snack or dessert!

Two jars of Raspberry Chia Pudding decorated with fresh berries.

I love to meal prep. It’s not only a massive time saver to prepare a whole week of meals from breakfast to dinner, snacks, and lunch, but it’s also much cheaper and healthier than eating any kind of take-away food or store-bought meal.

For this week’s meal prep, my high protein meal plan #2, I wanted to have a sweet, creamy snack that was still loaded with protein because when you workout every day, it’s essential on a plant-based diet to refuel with enough protein to keep a healthy body (and mind!). I could have made my High Protein Chia Pudding, my Protein Overnight Oats or my Protein Mug Cake, but I wanted more colors!

This raspberry chia pudding is an amazing snack. It’s not creamy, it’s velvety. It’s not good, it’s delicious. It’s not colorful, it’s vibrant!

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

Chia Seeds – Chia seeds are fantastic ingredients loaded with protein, fiber, and other nutrients. It’s, of course, the key ingredient of a chia pudding, because it brings a great texture and gooeyness.
Maple Syrup – Maple syrup is my favorite unrefined liquid sweetener, but you can also use coconut nectar or agave syrup if you prefer.
Vanilla Extract – For even ore flavor.
Raspberry – To make the pink milk, I use frozen raspberries that I quickly thaw. You can also use fresh raspberries if you prefer and if they are in season.
Soy Milk – Soy milk is the milk brining the most protein, even more than cow milk. I pick an even richer protein-enriched version.
Yogurt – I use soy yogurt which is high in protein, but you can use any type of plant-based yogurt.
Protein Granola – You can use any granola you want. Making your own protein granola is quite easy, so it’s a great option to keep it as unrefined and free of additives as possible.

How to Make Raspberry Chia Pudding

This recipe is as easy to do as any other chia seed recipe, except that I start with making a pink milk for a more vibrant color. Read the details in the recipe card at the bottom of this post. You can also use the following pictures of the important steps.

Pouring soy milk on thawed berries in a blender.

Combine the thawed raspberries and soy milk in a food processor (I used a NutriBullet).

Blend until the pink milk is smooth and there’s no more large chunk of raspberries.

Prepare 3 jars and split the chia seeds between them.

Pouring the pink milk on the chia seeds.

Pour a third of the pink milk into each of the jars.

Stirring the chia seed pink milk mixture.

Stir the chia puddings, close the lids, and place them in the fridge for 35 minutes.

Take them out of the fridge and add the soy yogurt and protein granola on the top.

Meal Prep Suggestion

This is one of the best recipes to meal prep a ton of healthy snacks. You can easily double or triple the recipe to make 6 or 9 of them.

You can either meal prep a large batch in a single container and assemble the jars with the yogurt and granola just before serving them (this keep the granola more crispy), or you can meal prep a bunch of jars like I did.

More Chia Pudding Recipes

High Protein Chia Pudding

Tiramisu Chia Pudding

Warm Chia Pudding

Banana Chia Seed Pudding

Did You Like This Recipe?

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