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Raspberry Chia Pudding

Recipe for a vegan and gluten-free Raspberry Chia Pudding. Chia Puddings are awesome because you can make them the night before and therefore enjoy them in the morning without any hassle.
Course Breakfast
Cuisine Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 342kcal
Author Elephantastic Vegan


  • 1 cup unsweetened almond milk
  • 1 1/4 cups fresh raspberries
  • 3 tablespoons chia seeds
  • 1 tablespoon brown rice syrup*


  • Wash the raspberries and put 1 cup of them together with the almond milk and brown rice syrup in a high-speed blender. Blend until it's a smooth and fine raspberry milk.
  • Fill the raspberry milk mixture in a glass and add the chia seeds. Give it a good mix and set it aside for about half an hour.
  • Mix it again and place it in the fridge to thicken a bit for about 4-5 hours or overnight.
  • Top the Raspberry Chia Pudding with the rest of the raspberries before eating.


* If you don't have brown rice syrup, you could use agave syrup or maple syrup instead.
If your glass only holds 1 cup, you have to reduce the amount of the ingredients slightly or fill it into two glasses.


Calories: 342kcal | Carbohydrates: 49g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Sodium: 347mg | Potassium: 373mg | Fiber: 22g | Sugar: 19g | Vitamin C: 39.3mg | Calcium: 579mg | Iron: 3.8mg