Raspberry Almond Chia Pudding

Raspberry Almond Chia Pudding

This tasty treat was inspired by a breakfast recipe Victoria Beckham shared in the past!


This is a guilt-free dessert option as the Chia Seeds provide plenty of fibre, omega 3 and protein. Plus it’s easier than you would think to make!


Preparation Time – 5 minutes + Overnight

Servings – 2



For the Raspberry Layer

  • ¼ cup (40g) Chia Bia Whole Chia Seeds
  • 250ml almond milk
  • 1 cup of fresh or frozen raspberries
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract

For the Almond Layer

  • ¼ cup (40g) Chia Bia Whole Chia Seeds
  • ½ tsp almond extract
  • 100g plain or vanilla yogurt of choice
  • 150ml almond milk
  • Fresh berries, toasted flaked almonds and pumpkin seeds to serve



  1. Blend together the almond milk, raspberries and honey or maple syrup until smooth. Add vanilla extract. 
  2. Place puree into a large bowl or jug. Add the chia seeds and whisk to combine. Set to one side for 5 minutes. Whisk again and then place in the fridge for a few hours or overnight.
  3. Mix together the chia seeds, almonds extract, yogurt and almond milk in a separate jug. I find this layer is sweet enough if you use a lightly sweetened milk and yogurt. Add 1-2 tbsp of maple syrup or honey if you want it a little sweeter. Place into the fridge for a few hours or overnight.
  4. Layer chia puddings in glasses or jars, top with yogurt of choice, berries, almonds and pumpkin seeds before digging in!

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