Raspberry Chia Pudding

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Two jars of Raspberry Chia Pudding decorated with fresh berries.

5 from 2 votes

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www.theconsciousplantkitchen.com

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!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/raspberry-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Fridge35

Total Time45

Servings: servings

Calories: 418.7kcal

Author: Carine Claudepierre

Ingredients

9 tablespoons Chia Seeds divided, 3 tablespoons per jar
3 teaspoons Maple Syrup divided,1 teaspoon per jar
1 ½ teaspoon Vanilla Extract divided, 1/2 teaspoon per jar

For the raspberry milk

1 ½ cup Raspberry thawed
2 ¼ cups Soy Milk Protein Plus Note 1

Toppings

½ cup Plant-Based Yogurt Note 2
⅓ cup Protein Granola

US Customary - Metric

Instructions

Prepare the pink milk by combining the thawed raspberries and soy milk in a blender (or NutriBullet) and blend it for a few seconds.
Combine the chia seeds and pink milk in 3 small containers. Stir until they are well combined.
Close the jars and keep them in the fridge for 35 minutes to set.
Gently stir the jar to make sure the seeds don't all fall to the bottom. Add the maple syrup and vanilla extract and stir gently again.
Pour some yogurt and protein granola on top of the chia puddings.

Equipment

Glass Jar (15 Oz)

Notes

Note 1: You can use any plant-based milk, but if you'd like to increase your protein, opt for protein-enriched soy milk. It's richer in protein than other milk.

Note 2: You can use any liquid sweetener you like, such as coconut nectar or agave syrup.

Nutrition