Raspberry Cardamom Rose Chia Pudding Parfait

Sharing a quick, pink recipe in partnership with Driscoll’s & TheFeedfeed to celebrate #BerryTogether that is sweet with a little bit of spice and floral notes to balance it out. All opinions are my own.

Chia Pudding Parfait

You may not know this, but August is actually the peak month during which all Driscoll’s berries are at their prime! As we’re coming closer to the end of summer, I thought I’d share a sweet chia pudding with a little bit of an edge, featuring raspberries as the star berry. Cardamom and cinnamon always get me into the fall mood and I also love fall because roses come back into season. The tart raspberry flavour still keeps this treat light so you can enjoy it as a quick summer bite, but the spices an floral notes from the rose take it to the next level.

Driscoll's Raspberries

I always love chia pudding because it has an amazing texture that is fun to chew, and comes together so easily. It requires zero cooking and almost no equipment to make so it’s a great go to if you’re traveling, or on summer vacation. Chia seeds are a great source of omega-3 fatty acids, are packed with protein, iron and fiber while raspberries are rich in antioxidants, packed with vitamin C and have been shown to have an anti-inflammatory effect. Together, they make an amazing pre or post workout snack, or a nutritious way to satisfy your sweet tooth.

If you try out this recipe, share it with me on Instagram and use the hashtag #BerryTogether & #FeedFeed 🙂 And if you’re looking for more berry inspired recipes to make while all the Driscoll’s berries are at their peak, check out my Berry Fro-Yo Bark recipe or my Blackberry Cheesecake Smoothie Bowl recipe!

   Raspberry chia pudding


– 1/2 cup chia seeds (I used white chia seeds)

– 1/2 cup water

– 1 cup of nondairy milk of choice

– 1/2 cup Driscoll’s organic raspberries

– 1 tsp rosewater

– 1/4 tsp cardamom

– 1/4 tsp cinnamon

– 1/2 vanilla bean

– 1-2 tablespoons maple syrup or sweetener of choice (less or more as needed)

optional toppings: coconut, pistachio, rose petals, more raspberries


  1. Combine all of your wet ingredients in a bowl and whisk.
  2. In a small bowl, smash your raspberries with a fork until relatively smooth. You can also leave it slightly chunky if you want to keep a little texture in your final chia pudding.
  3. Add raspberries to your wet ingredients and sweeten to taste, adding more or less sweetener as you see fit.
  4. Finally, whisk or stir in your chia seeds and let sit for a few minutes.
  5. Give the mixture another whisk or stir with a fork before setting it in the fridge to thicken for about 2 hours, or leave overnight.
  6. Top with additional raspberries and toppings of your choice and enjoy!
    This recipe serves 2.


  • If you’d like to achieve the layering effect, add raspberries to only half of your wet ingredients, so you end up with one white liquid and one pink liquid. Split your chia seeds half and half as well and layer after allowing to thicken overnight.
  • If the texture is too thick for your liking, add additional nondairy milk. Alternatively, if the texture is too runny, you can add additional chia seeds or nondairy yogurt to thicken.



Filed under: Breakfast, Eat, Gluten Free, Oil Free, Snacks

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BY Remy • August 27, 2018

Raspberry Cardamom Rose Chia Pudding Parfait

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories