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Chia Pudding

with Homemade Raspberry

& Chia Jam



Chia Pudding - 1 serve 

  • 3 tbsp chia seeds 

  • 2 tbsp vegan natural yoghurt 

  • 1 tbsp maple syrup 

  • 1/2 cup almond milk (125ml / 1.2dl)

Raspberry and Chia Jam (For a small jar) 

  • 250g raspberries (can be frozen)

  • 1 tbsp maple syrup

  • 2 tbsp lemon juice

  • 2 tbsp chia seeds 


  1. For the chia pudding add all of the ingredients to a jar and stir. Put a lid on the jar and store in the fridge for at least 1 hour or overnight. If it still seems too watery add 0.5-1 tbsp more chia seeds. 

  2. For the Jam, add the raspberries to a pot and cook over medium heat for 5 minutes, mashing the raspberries as they begin to heat up. 

  3. When the raspberries have broken down to a saucy consistency add the maple syrup and stir until combined. Remove from the heat and allow the mixture to cool a little before adding the chia seeds and lemon juice. 

  4. Transfer the jam to a jar and allow to cool completely. Once the jar has reached room temperature transfer it to the fridge for an hour to set. 

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