Raspberry Chia Pudding

Not only is chia pudding one of the most photogenic, effortless healthy breakfasts in existence, this Raspberry Chia Pudding also doubles as a filling snack or a sweet dessert. Serves: 4 servings (⅔ cup each)


2 cups unsweetened almond milk

2 tsp. raw honey

½ cup chia seeds

2 cups fresh (or frozen) raspberries (reserve 8 for garnish)

Fresh mint leaves (for garnish; optional)


Combine almond milk, honey, chia seeds, and raspberries in a medium bowl; mix well. Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours. Place chia seed mixture in small serving glasses or bowls; garnish with raspberries and mint leaves if desired.

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