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“an amazingly nutritious and tasty cup of raspberry pudding”

Chia seed pudding is one of the most versatile foundations for a sweet treat. This is because chia seeds have no taste, so the pudding will acquire the taste of the ingredients used in combination. As a big fan of this light and healthy delight, I have tried so many flavors including, strawberry coconut, peanut butter cookie dough, blueberry, matcha, cinnamon roll, and all the possible variations with chocolate. Trust me, I can write a mini-book for all the ways you can make chia seed puddings. However, today I’m sharing with you this raspberry chia seed pudding recipe that is definitely a finger-licking flavor and one of my favorites.

I would choose a chia pudding over any other type any day because of three main reasons. First, it’s ridiculously easy to make. Everything that you’ll need for this recipe is a blender (one of these immersion blenders will do), the ingredients listed below, and two small bowls or one bowl and a glass/jar/mug or whatever you have. The preparation time is less than five minutes, although you’ll need to leave it in the fridge for a couple of hours. My tactic is to leave it in the fridge overnight, so that way I have a sweet and refreshing breakfast waiting for me when I get up.

Second, you can adjust the flavor to suit your taste. When you’re making a chia pudding the final result is a very light but also dense and creamy consistency. The taste comes from whatever you put inside the mixture. If you’re a fan of chocolate, you can add cocoa powder with honey as a sweetener, and sprinkle chocolate chips on the top. Raspberries, blueberries, and strawberries are the stars of the fruity, sweet, and sour flavor, while peanut butter is an amazing ingredient when you like something nuttier. In this recipe, I added vanilla and dates as the main sweeteners, but feel free to substitute if you have a specific preference. Just be careful not to overpower the raspberry flavor with other strong ingredients.

Finally, this raspberry chia seed pudding is the only dessert that you can truly enjoy without feeling guilty. It’s good for our health, incredibly nutritious, and it’s low in calories.

Did you know that chia seeds are high in fiber, protein, B vitamins, zinc, magnesium, and Omega 3s? Yes, you can get all that in this tasty dessert, so without further ado, here’s how to make it!

The first step is to add the milk, vanilla extract, dates (without seeds!), and raspberries in a blender or a food processor. Mix until you get a smooth consistency without lumps.

After this transfer the mixture into a small bowl, glass container, mason jar, ice cream jar, or a simple mug. Fill two-thirds of the container, leaving space for the topping. Next, fold in the chia seeds. Stir well until they’re incorporated in the mixture.

Place the chia mixture in the fridge and let it rest for at least 2 hours so that you can let the chia seeds absorb the liquid and get a gel-like consistency. Leaving it overnight is also a great option, especially if you plan to make this recipe for breakfast.

After you put the chia mixture in the fridge, make the topping. Simply place the blueberries, raspberries, and milk in the blender and mix until smooth. Transfer the blend into a small bowl and refrigerate. You can also prepare the topping right before serving the chia pudding, but I like to do leave it cool in the fridge. I find it a lot more refreshing and delicious when it’s cold – it actually reminds me of ice cream.

Once the chia pudding is ready for serving, take it out of the fridge and pour the raspberry-blueberry mixture over it. Finally, sprinkle chocolate curls and garnish with two or three fresh raspberries and one mint leaf between them. This way, not only it tastes delicious, but it looks spectacular too. So, don’t forget to snap a picture and show off in front of your friends and family.

Prep Rest time Total Servings
5 minutes 2 hours 2 hours 5 minutes 1


For the pudding:

  • ⅓ cup chia seeds
  • 1 cup milk (alternative: plant-based milk)
  • 1 tsp vanilla extract
  • 2-3 dates
  • ½ cup raspberries (fresh or frozen)

For the topping:

  • 2 tbsp blackberries (fresh or frozen)
  • 2 tbsp raspberries (fresh or frozen)
  • 2 tbsp milk


  • 1 tbsp chocolate curls
  • 2-3  fresh raspberries
  • 2-3 blueberries
  • 1 mint leaf


  • Pour the milk, vanilla extract, dates, and raspberries into a blender. Blend for a minute or two.
  • Transfer the cream into a small bowl or a glass container. Fill only two-thirds of the container, so you have room for the topping.
  • Add the chia seeds and stir until the seeds are incorporated into the mixture.
  • Place the container in the fridge and let it rest for at least 2 hours.
  • Add the blackberries, raspberries, and milk into the blender. Mix until smooth.
  • Transfer the mixture into a small bowl and refrigerate.
  • Before serving, pour the blueberry and raspberry mixture over the chia pudding and sprinkle with chocolate curls.
  • Garnish with 2-3 fresh blueberries and raspberries on top and one mint leaf.

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