Mix & Make Raspberry Cream Chia Pudding

Mix & Make Raspberry Cream Chia Pudding


For the vanilla pudding
  • 3 cups unsweetened vanilla almond milk (or milk of choice) – For a creamier pudding use 1/2 cup coconut or Greek-style yoghurt & 2 1/2 cups milk
  • 1/2 cup of chia seeds
  • 2 teaspoons of vanilla bean extract or 6-8 drops of Vanilla Stevia
  • 3-4 scoops of Beforeyouspeak Vanilla Creamer
  • A pinch of salt
Optional add-ins
  • 1-2 scoops of collagen
  • 1-2 scoops of protein powder – for extra protein (vanilla or unflavored would work best in this recipe) – if adding protein powder you may want to add an extra 1/4 cup water
For the smashed raspberry jam
  • 1 cup of raspberries, mashed roughly with a fork
Optional but recommended for serving
  • Vanilla yoghurt of choice
  • Extra raspberries
  • Fresh mint


  1. Place all pudding ingredients into a small bowl or jug and stir to combine.

  2. Cover and refrigerate for at least 4 hours (I do mine overnight). Make sure you give it a little stir every now and again to remove any lumps and just to make sure the chia seeds haven’t settled into a clump at the bottom of the bowl.

  3. Once your pudding is nice and thick, taste and adjust sweetness if necessary, you could adding a little monk fruit sweetener, stevia, maple syrup or honey if you like.

  4. To serve – layer evenly between 3-4 bowls or mason jars: mashed raspberries, chia pudding and then top with yoghurt and pile on some extra raspberries and garnish with fresh mint.

  5. Devour!

Makes 3-4 Puddings


Recipe by Emma Swanston (@emsswanston)