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Pomegranate Raspberry Chia Symphony

A vibrant and healthy chia seed pudding made with raspberry-infused almond milk, layered with fresh pomegranate seeds and berries.
Print Recipe
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 10 minutes
Servings: 2 Glasses
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Chia Base
  • 1 cup raspberries fresh or frozen
  • 1.5 cups almond milk or milk of choice
  • 2 tbsp maple syrup adjust to taste
  • 1 tsp vanilla extract
  • 0.5 cup chia seeds
The Symphony Layers
  • 0.5 cup pomegranate seeds arils
  • 0.5 cup fresh raspberries for topping
  • 2 sprigs fresh mint optional garnish

Equipment

  • Blender
  • Whisk
  • Mason Jars or Glasses

Method
 

  1. Combine 1 cup raspberries, almond milk, maple syrup, and vanilla extract in a blender. Blend until smooth.
  2. Pour the berry milk mixture into a bowl. Add the chia seeds and whisk vigorously immediately to prevent clumping.
  3. Let mixture sit for 5 minutes, then whisk again. Cover and refrigerate for at least 4 hours (or overnight) until thickened.
  4. To serve, layer the chia pudding into glasses.
  5. Top generously with fresh pomegranate seeds, raspberries, and a sprig of mint.

Notes

Use full-fat canned coconut milk for a richer, dessert-like texture.