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Blended Raspberry Chia Pudding

yield: 4 servingsprep time: 5 minscook time: 0 mins
Dairy Free
Gluten Free


If you love the idea of chia pudding but don’t like chunky texture, this recipe is for you! Blending turns it into a smooth, almost mousse-like texture. This one is flavored with juicy, tart raspberries which gives it a dreamy pink color too!


  • 8 tbsp chia seeds
  • 480ml soy milk
  • 3 tbsp monk fruit erythritol sweetener
  • 1/2 tsp vanilla extract
  • 125g fresh or frozen raspberries


  1. Place all ingredients in a high speed blender. Blend until mixture is completely smooth and creamy.
  2. Transfer to 4 mason jars or containers with lids. Cover and refrigerate for 2 hours or overnight.
  3. When ready to serve, top with granola and more fresh raspberries or any other toppings of choice. Enjoy!


  • Don’t scale down the recipe otherwise you won’t have enough volume for the blender to blend the mixture properly.
  • Blended chia pudding will keep in an airtight container in the fridge for up to 5 days.
  • I used soy milk but feel free to use any milk of choice.
  • You may substitute monkfruit erythritol sweetener with any other sweetener of choice.
  • You can enjoy the blended chia pudding as is or with toppings. It’s really good with my [Sugar-Free Strawberry Granola]( or my [Low-Sugar Chocolate Chip Granola](!

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