• 1 cup favorite unsweetened plant milk, I like almond and soy
  • 1 1/4 cups fresh raspberries, washed
  • 1 tablespoon maple or agave syrup
  • 3 tablespoons dark or white chia seeds

This beautiful, fresh, fruity, and nutritious pudding is vegan and gluten-free. It is quick and easy, and oh so tasty. Enjoy it as a healthy breakfast, a filling snack, or a delicious fresh fruit dessert pudding. 

1-2 servings

Into blender container mix the plant milk with 1 cup of the fresh raspberries, and the maple or agave syrup.  Blend on high until you have a smooth raspberry colored milk.

Fill a large glass or 1-pint jar with the raspberry milk, leaving a bit of room to pile in the remainder of raspberries after the pudding sets.

Add the chia seeds and mix well.  Put in the refrigerator for 30-45 minutes and stir again. Then leave the pudding to set for 5 hours or overnight.

Top the Rosy Raspberry Chia Pudding with the reserved 1/4 of raspberries, and an edible flower or mint leaf, when available. If enjoying it as dessert, consider adding a bit of non-dairy whipped topping to make it extra special.