This is delicious and easy! I substituted the maple syrup with brown rice syrup due to temp diet restriction. I am making with maple syrup next time.
This one of the best chia pudding recipes I have tried yet, though I think the super delicious brand of coconut milk that I used this time (Vita Coco Original) made a difference. I used almond milk in lieu of rice milk.
While I love sprinkling berries on my chia pudding, this recipe's chia berry layer is especially delicious and makes for a lovely and delicious breakfast, snack, or dessert treat. (Basically, you can eat this anytime!)
I LOVE the recipe for not using sugar. I substituted almond milk as I didn't have any rice milk on hand -- tasted great! It was a perfect way to use fresh-picked raspberries and still avoid sugar. The double-crunchiness of the chia seeds and the raspberry seeds takes a little getting used to -- "seedy," says my husband. :-)
I made the "chia pudding" portion of this "Raspberry Chia Pudding" adapting it to what I had on hand and my own personal taste just to test the recipe ratios to compare to other recipes for chai pudding. This chai pudding taste really good. I used: AROY-D coconut milk in the box (not the can, which is a less-sweet and less-flavorful coconut milk ); SO FRESH unsweetened cashew milk instead of rice milk; and 1 tablespoon honey instead of 2 tablespoons of maple syrup. Yum! Thank you Utzy Naturals for sharing your recipe. I think the ratios are pretty good.
Interesting texture. I used almond milk instead of rice. I'm not a fan of maple, so next time I'll use agave. Thank you for the recipe.
Delicious. Mixed it all in same bowl, which turned out fine, and used fresh raspberry to top.
Absolutely perfect!! Love this recipe and make it all the time now.
I made mine with strawberries instead....worked out great! Trying this recipe w/ blueberries next