raw raspberry and vanilla chia pudding - The First Messpin it!raw raspberry and vanilla chia pudding - The First Messpin it!
I’m going to be straight with you guys: I made up a big batch of this raw and luscious raspberry chia pudding so that I could eat it for breakfast. It’s perfectly sweet, pretty pink, warm with vanilla, mega-rich with almonds and coconut oil… and crazy good for you. Its cool luxury feels a bit wrong at 8 am, but it is the most right thing ever. Yum.

I’ve been over the moon for chia seeds for a while. For such a small, unassuming little thing, there’s a ton of power bundled up within. Lots of hydration potential (it can absorb up to 9 times its weight in water!), more Omega-3s than flax seeds (without the strong taste), tons of fiber, complete protein (4 grams per ounce), and antioxidants to boot (a gazillion year shelf-life, seriously). They shine in plenty of applications (in a glass of water with lemon or lime, on top of salads, stirred into yogurt, mixed with granola, sprinkled in a smoothie, as a binding agent for egg-free baking etc) and they add so much.

The hydration/satisfaction aspect is what gets me the most. If I remember to work them into my breakfast, my tendency for mid-morning and late afternoon snacking vanishes without a thought because they ramp up the satiety factor with all of that gelling/water absorption action. It’s a handy little dietary addition in the warm months when staying hydrated is more urgent. My skin leans toward dryness all year, but it’s noticeably more supple and just generally super lovely feeling if  I’m making the effort to eat a good spoonful of these seeds a day. Actually. One tiny change = huge effect in the long view. Just amazing, that’s all I can say.

This lovely and nourishing pudding is my latest contribution for the Toronto Vegetarian Association‘s monthly newsletter, so you’re welcome to check it on their website if you like (or sign up for the fantastic eLifelines newsletter if you live around the GTA and want to be in the know). It’s so fun to see the little seeds soak up what is essentially a sweetened raspberry almond milk made super luxe with coconut oil and vanilla. They’re like super orbs of pink richness all lined up in a pretty glass. Did I mention it’s an amazing post-workout food? If you like to nerd out on nutrition facts like me, you can peep the accompanying write-up here. It’s officially the summer of chia seed power, friends.

pin it!raw raspberry and vanilla chia pudding - The First Messpin it!

Print the recipe here!
Lightly adapted from Coconut & Quinoa
SERVES: makes 5-6 cups
NOTES: As stated above, I love eating this for breakfast with lots of fresh fruit. Stir a handful of oats in there and you’ve got yourself a fairly hearty morning meal. Also, this pudding evokes that slippery tapioca-ish quality that is either love or hate. Just keep that in mind :)

1 cup raw almonds, soaked at least 5 hours
4 cups filtered water
2 cups fresh raspberries (or thawed, frozen ones)
½ cup raw agave nectar, maple syrup, raw honey etc.
2 tbsp soft extra virgin coconut oil
1.5 tbsp vanilla extract
pinch of salt
½ cup chia seeds (white or black)

Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified.

Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially.

Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds.

Allow the mixture to sit for a good hour so that the chia seeds can do their thing and thicken up the mixture to a pudding consistency. I find the taste and texture is truly bang-on after an overnight soak in the fridge. Whisk it up here and there to further prevent clumping of the seeds.

Serve pudding with fresh raspberries, shredded coconut, chopped almonds, cacao nibs or anything else you like on top. Store leftovers in a sealed container in the fridge.

  • Kathryn01/08/2012 - 8:39 am

    What a perfect breakfast! I do like something sweet in the morning and this looks like it would satisfy that craving whilst still getting my day off to a good start. So pretty too!ReplyCancel

  • Carrie | acookgrowsinbrooklyn01/08/2012 - 10:11 am

    My husband has a newfound obsession with chia seeds – he eats them every morning in oatmeal. While he hasn’t been successful in getting me on board with them, I think this pudding just was.ReplyCancel

  • Wholesome Hedonist01/08/2012 - 11:06 am

    I seriously JUST tweeted that I needed to find a good chia pudding recipe, as the one i tried was a tasteless, gelationous mess. Truth be told, I didn’t think it was possible. And then here I find it! Can’t wait to try it!ReplyCancel

  • Becky01/08/2012 - 12:57 pm

    This sounds and looks delicious. I’m wondering – could I leave out the coconut oil and perhaps substitute coconut milk? or something else besides oil? thanks.ReplyCancel

    • Laura01/08/2012 - 1:56 pm

      Hi Becky! You could leave it out completely if you like. I only add it because I love the richness and light coconut flavour that it imparts. Would be totally fine without it though :)

  • Eileen01/08/2012 - 2:23 pm

    Hey, there’s nothing wrong with pudding for breakfast–especially when it’s crammed full of fruit and grains! I haven’t worked with chia seeds yet, but I keep hearing about how great they are…I should probably give them a try, huh?ReplyCancel

  • Kelsey02/08/2012 - 1:30 pm

    LOVE chia pudding. I’m all over the texture but it gives Shaun the shivers… more for me. And hey, look at that smile! I feel like I say this all the time, but you are just beautiful! Happy women are the most beautiful women.ReplyCancel

  • sara02/08/2012 - 8:15 pm

    I’m a tough sell on texture, but it may be overlooked for that great nutritional info! Thanks for the tips, this looks great, Laura.ReplyCancel

  • sarah02/08/2012 - 11:22 pm

    Lovely. Really, every post your photos are more and more gorgeous.
    And it’s nice to see you! You’re a cutie. ;)ReplyCancel

  • Kris03/08/2012 - 2:51 pm

    You’ve highlighted their nutritional bang so well! It is amazing to me, even as someone who wholeheartedly believes in diet as a basis for disease prevention and cure (blah, blah, boring, I know-but it’s true!), how much diet has an impact on our overall well-being. I’m studying Naturopathic medicine and I am floored a regular basis by the way that food affects people’s health and day-to-day wellness. Chia is so good for you and you don’t even need the nutritional info to know that. You’re obviously seeing the benefits first hand–the best way!!

    PS. Love the picture. You have a fantastic smile.ReplyCancel

  • Hannah03/08/2012 - 11:29 pm

    Hi Laura – first of all, that comment about your smile is spot on. Beautiful! Second, this pudding rocks. We have been eating chia seeds in our tortillas, breads, and other baked goods for about a year now – so easy to add a spoonful or two, and so healthy. I have never tried one of the many ‘pudding’ recipes until now though — they always seemed a little rubbery and/or scary looking. But this one! I love the way the chia seeds fluff up pink. Also, I used store-bought almond milk, for what it’s worth. Surely less amazing, but I didn’t feel like I could handle straining anything after the day I had with my kiddos ;)ReplyCancel

  • Basil04/08/2012 - 6:34 am

    This looks so simple, and so healthy! I tried chia pudding once before, and didn’t like it too much. I’ve been wanting to give it another go, though. And the addition of oats sounds great, too.ReplyCancel

  • Y05/08/2012 - 8:03 am

    Love the pictures! I’ve tried chia puddings before and wasn’t terribly convinced by the result, but I’m definitely bookmarking this to try.ReplyCancel

  • Smash10/08/2012 - 12:01 pm

    Incredible photographs!ReplyCancel

  • thefoodbucketlist15/08/2012 - 6:37 pm

    This looks absolutely amazing and delicious. It’s healthy too! Thanks for the recipe–will definitely try it. :DReplyCancel

  • Jessica19/08/2012 - 4:15 pm

    Mmm! Chia seeds are the best thing since sliced bread. I am so excited to try this recipe! thanks for sharing :)ReplyCancel

  • Andrea06/09/2012 - 11:12 am

    I only have ground chia seeds at home. Would it be okay to use them instead of whole ones?ReplyCancel

    • Laura06/09/2012 - 4:24 pm

      Hi Andrea,

      The ground chia seeds would certainly thicken up the mix, but the texture will be totally different than if you used whole seeds. It might resemble more of a thick porridge. Let me know how it goes if you try it out.

  • […] is an amazing version of chia pudding, that answers all the why-to eat chia seeds […]ReplyCancel

  • Sara Jean04/03/2013 - 12:55 am

    I’m super excited to try this recipe. I’ve been looking for a yummy way to incorporate chia seeds into my diet. If I just use store bought almond milk, how many cups should I use?ReplyCancel

    • Laura Wright04/03/2013 - 4:16 pm

      Hi Sara! I would use 4 cups of almond milk! If you find it’s getting too thick for your liking, you can always add more :)

  • Cassy23/03/2013 - 2:59 am

    I’ve just found your website searching for some raw recipes and I love it. Your photos are gorgeous; I could just keep scrolling through to look at them all!ReplyCancel

  • Daria13/04/2013 - 10:16 pm

    This looks really good! I normally have some chocolate chia pudding as a second breakfast (almond milk, chia, raw cacao powder, cacao nibs, nuts, figs and sea salt, topped with some fresh berries).
    I have a question regarding your recipe: since you blend nuts with all other stuff, what would you do with the pulp? I dehydrate and grind it into an almond meal, but not sure about doing it in this caseReplyCancel

    • Laura Wright15/04/2013 - 8:36 am

      Hey Daria! You could definitely blend the almond milk pre-raspberries, vanilla etc (so just the almonds + water) so that you could strain out and use the pulp. Then just blend the strained milk with all of the flavour elements afterward and carry on with the recipe as you like :) Also, your second breakfast with chocolate chia pudding and all the goodies sounds AMAZING!

  • Talara20/04/2013 - 1:32 am

    This recipe is absolutely wonderful, I make a big batch at least once a week though have found I reduce the amount of water to 3 1/2 cups, otherwise the pudding does not set to the right consistency. As I don’t have access to coconut oil I sprinkle desiccated coconut on top with fresh blueberries and gluten free muesli, so yummy!! Thank you for this recipe :)ReplyCancel

  • […] chia granola bowl serves: 3-4 notes: If you aren’t into chocolate, you can always make raspberry + vanilla chia pudding, just a thought […]ReplyCancel

  • HL02/05/2013 - 1:51 am

    this looks absolutely amazing! cannot wait to make this! just one question, how long is its shelf life?ReplyCancel

    • Laura Wright02/05/2013 - 7:32 am

      Hi HL, since fresh raspberries are involved I wouldn’t go longer than 4 days with it in the fridge.

  • kmswan02/05/2013 - 11:31 am

    I <3 you for this.ReplyCancel

  • […] (For other versions of chia pudding, check out Deliciously Organic and The First Mess) […]ReplyCancel

  • […] Raspberry, Almond and Coconut Chia Pudding (modified from The First Mess) […]ReplyCancel

  • Anne05/08/2013 - 9:10 pm

    This looks great! I’m wondering if a blender is totally key, here–or if it might be possible wt a food processor?

    • Laura Wright06/08/2013 - 8:26 am

      Hey Anne,
      I use the blender because it helps to create a raspberry and almond milk of sorts to mix with the chia.If you’re using a food processor, you may have to run the motor longer to get it to a full liquid consistency. Most definitely use a fine strainer for the liquid before adding the chia seeds to it! Hope that helps :)

  • […] thefirstmess.com […]ReplyCancel

  • […] Raw Raspberry & Vanilla Chia Pudding / The First Mess […]ReplyCancel

  • amy parkinson14/01/2014 - 8:43 pm

    I stumbled upon your site today…it’s WONDERFUL! I’m wondering if I can substitute coconut milk for the almond milk to make the pudding. I’m currently doing a cleanse and almond milk is discouraged.ReplyCancel

  • […] batches of both this chia lemonade and this blueberry pomegranate chia fresca this summer.  This raspberry and vanilla chia seed pudding looks so good as do these almond and chia seed […]ReplyCancel

  • […] Click Here for the Recipe […]ReplyCancel

  • Joan23/06/2015 - 6:50 pm

    Can’t wait to try this recipe. I heard how beneficial chia seeds are but didn’t know exactly what to do with them. Thanks!ReplyCancel

  • Graffiti Grammarian27/10/2015 - 8:24 am

    So I made this last night, but when I pulled it out of the fridge this morning, it hadn’t thickened up as much as I’d hoped.

    It’s yummy for sure, but a little runny. Here are all the reasons I can think of for that — are any of them the likely cause?

    1) The chia was old. It had had been sitting in a bag on top of my fridge for months, maybe…a year? A long time, anyhow. Does it become less chia-like over time?

    2) I didn’t strain the liquid after blending it. I used a VitaMix and it got really good and blended, and it was late, so I just skipped the straining part. I can see there might be super-tiny little bits of almond still in it — would that make a difference to the thickening?

    3) I used waaaay less sweetener, because I never like things as sweet as recipes call for them to be. I used slightly more than a quarter-cup of honey, instead of a half a cup.

    Do you think any (all?) of these things might’ve made a difference in how thick it got? I ask because I would like to make this again — it’s yummy and I need something like this in my rotation (I have food sensitivities and can’t eat the same thing all the time.)


    • Laura28/10/2015 - 7:41 am

      Hey! Thanks for sending this feedback. I’m so sorry it didn’t thicken up properly! I find the “gelling” ability of chia seeds can vary quite a bit. If your chia seeds were old, this seems like the most likely cause. Choosing to not strain or use less sweetener definitely wouldn’t affect the viscosity–if anything, those choices would have made the pudding thicker. Anyway, I hope this note helps a bit and I hope that you try this one again!

  • […] Raw Raspberry and Vanilla Chia Pudding […]ReplyCancel

  • Ashley28/08/2016 - 2:53 pm

    OMG! I have that same white plate. 4 of them actually. I thought they were vintage but maybe reproductions? Your pictures are always stunning, btw. Even in the early days of the blog =)ReplyCancel

Your email is never published or shared. Required fields are marked *