Overnight Raspberry Chia Pudding
Overnight Raspberry Chia Pudding is a delicious snack recipe that easily doubles as a quick breakfast on-the-go! Just a handful of ingredients and a blender are needed to make this creamy, dreamy concoction come to life! {Gluten-Free + Vegan}
- Prep Time: 5 minutes
- Chill: 8 hours
- Cook Time: 5 minutes
- Total Time: 8 hours 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Blender
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 (13.5 ounce) can coconut cream, chilled
- 6 ounces fresh raspberries
- 1/4 cup 100% pure maple syrup or agave nectar
- 1–2 teaspoons vanilla extract
- 3 tablespoons chia seeds
Instructions
- In a high speed blender, combine the coconut milk, raspberries, maple syrup, and vanilla extract and mix on a low setting until the ingredients start to combine.
- Gradually increase the speed to medium, or only as high as it will go without the blades clogging. Blend until smooth, using a tamper to scrape the sides and push the ingredients into the blades. Do not over-mix or blend on high speed.
- Once the ingredients are blended to your liking, then scoop the mixture out of the blender, pour it into a jar, and stir in the chia seeds. Chill overnight to let thicken.
Notes
- Slow and steady blending at a LOW to MEDIUM speed is best for this recipe so the pudding doesn’t get overworked. But if you do noticed the ingredients are clogging in the blades or are blending unevenly, then stop the machine, dislodge the ingredients, and try again. If your blender comes with a tamper, you’ll likely find it helpful for this recipe to ensure the ingredients are equally pulled into the blades for an even pudding texture. The key is to not add too much liquid so the pudding can thicken as it sets.
- If you do not need your pudding to be vegan, 100% pure honey will also work.
