This Raspberry Chia Pudding is easy to make with creamy layers of chia pudding, fresh raspberries and whipped coconut cream. It's the perfect healthy breakfast or snack with just 4 ingredients and requires no cooking. Gluten-free, grain-free, dairy-free, vegan, refined sugar-free, paleo-friendly with low carb, keto or Whole30 options.
Make the raspberry compote: Add the raspberries and maple syrup to a blender (or use a hand blender) and blend until smooth.
Add half of the compote to a large bowl along with the milk, chia seeds, maple syrup, vanilla and cinnamon. Use a fork or a whisk to combine.
Cover the bowl and place it in the refrigerator. Place in the fridge for a few hours, until the pudding has thickened or overnight along with the compote.
When you're ready to serve, assemble the parfaits in jars or glasses, starting with 1-2 tbsp of the remaining raspberry compote. Top with chia pudding.
Garnish with fresh raspberries and / or grain-free granola, coconut chips, chopped nuts, whipped coconut cream or dairy-free yogurt or other toppings of choice, if desired.
How to store:
In the fridge: Store leftover chia pudding in an airtight container in the fridge for up to 5 days. You can pre-assemble your parfaits in mason jars or store leftover pudding by itself.
In the freezer: You can also store your chia pudding in single portions in a freezer for up to 3 months.
How to thaw: Thaw in the fridge, overnight or until soft and no longer frozen, about 6 hours.