How to Make Raspberry Chia Seed Pudding Parfaits
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In a bowl, whisk together almond milk, chia seeds, syrup, and vanilla extract. Cover and refrigerate for at least 3 hours, or overnight, until thickened.
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In a small saucepan over medium heat, combine raspberries and lemon juice. Cook, stirring, for 5 minutes or until raspberries have broken down into a compote.
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Chill compote in the fridge for 10 minutes.
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Spoon half the chia pudding into two glasses, add a layer of raspberry compote, then top with remaining chia pudding.
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Swirl gently with a spoon and garnish with a few fresh raspberries if desired.
Pro Tips for Perfect Raspberry Chia Seed Pudding Parfaits
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of unsweetened almond milk, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Raspberry Chia Seed Pudding Parfaits?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Raspberry Chia Seed Pudding Parfaits?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for unsweetened almond milk?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.