Ingredients
Scale
- 1 cup unsweetened almond milk
- 1/4 cup white or black chia seeds
- 2 tablespoons pure maple syrup (or 1 tablespoon for a lower-calorie version)
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries (mashed slightly to release their juices)
Instructions
- In a glass jar or medium bowl, whisk together the almond milk, maple syrup, and vanilla extract until well combined.
- Pour in the chia seeds and stir vigorously for about 2 minutes.
- Let the mixture sit on the counter for 10 minutes, then stir again.
- Cover the jar and refrigerate for at least 4 hours, or overnight.
- Before serving, mash the raspberries gently with a fork in a separate small bowl.
Notes
- Stir well to prevent clumping.
- Overnight chilling yields the best texture.
- Adjust sweetness to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg