Raspberry Chia Pudding with almond butter and raspberry jam topped with banana raspberry ice cream and chocolate

Raspberry Chia Pudding

A healthy, fruity and delicious, this Raspberry Chia Pudding is the perfect way to start your day. Topped with almond butter, homemade raspberry jam, and refreshing banana raspberry ice cream sprinkled with melted dark chocolate, it's one gorgeous, good for you and super tasty treat.

Course Breakfast, Dessert
Cuisine American, International
Keyword healthy raspberry chia pudding, raspberry chia pudding
Prep Time 5 minutes
Cook Time 12 minutes
Resting time 15 minutes
Total Time 17 minutes
Servings 2 cups
Calories 379 kcal
Author Natalie


For Raspberry Chia Pudding:

  • 1/2 cup raspberries fresh or frozen
  • 1 cup organic soy milk
  • 1 teaspoon vanilla extract
  • 1 tablespoons maple syrup or honey
  • 1/3 cup chia seeds

For the raspberry jam (makes 1 jar):

  • 1 cup fresh or frozen raspberries
  • 1-2 tablespoons maple syrup or honey (to taste)
  • 1 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds

For banana raspberry ice cream:

  • 1 frozen banana
  • 1/2 cup frozen raspberries


  • 4 teaspoon almond butter
  • 4 teaspoon raspberry jam
  • 1 tablespoon banana raspberry ice cream
  • melted dark chocolate


For Raspberry Chia Pudding:

  1. In the blender, combine all the ingredients except chia seeds and process until you get smooth raspberry milk. Taste and add more sweetener if needed.
  2. Fill the raspberry milk mixture in a jar and add the chia seeds. Give it a good mix (or close the jar with the lid and shake) and set it aside for about 15 minutes or overnight.

For the raspberry jam:

  1. In a saucepan, bring the raspberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the raspberries with a potato masher or fork.
  2. Stir in syrup, lemon juice, and chia seeds. Cook the jam on low heat stirring frequently, until mixture thickens, about 5-7 minutes.
  3. Remove from heat and stir in vanilla and add more sweetener if needed. Let the jam set for about 5 minutes.
  4. Transfer jam in a glass jar or air-tight container and refrigerate. The jam will keep in the fridge for up to 1 week.

For banana raspberry ice cream:

  1. Put frozen banana and frozen raspberries in food processor and pulse until you get a smooth texture. Add a bit of milk if the mixture is too crumbly.

To assemble the recipe:

  1. Put Raspberry Chia Pudding in a bowl. Top it with raspberry jam and almond butter. Add banana raspberry ice cream on top and sprinkle with melted dark chocolate.
Nutrition Facts
Raspberry Chia Pudding
Amount Per Serving (1 cup)
Calories 379 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 69mg3%
Potassium 637mg18%
Carbohydrates 49g16%
Fiber 16g67%
Sugar 20g22%
Protein 11g22%
Vitamin A 290IU6%
Vitamin C 22.5mg27%
Calcium 379mg38%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.