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Ingredients:
– 1 1/2 cups unsweetened almond milk (or any milk of your choice)
– 1/2 cup chia seeds
– 2 tablespoons maple syrup (or to taste)
– 1 teaspoon vanilla extract
– 1 cup fresh raspberries (plus extra for garnish)
Directions:
1. In a mixing bowl or large jar, combine almond milk, chia seeds, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
2. Add the fresh raspberries and gently mash them with a fork to release their juices, creating a vibrant pink mixture. Stir again to combine.
3. Cover the bowl or jar and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding consistency.
4. Before serving, give the pudding a good stir to break up any clumps.
5. Divide the pudding into serving glasses or bowls. Top with extra raspberries and enjoy a nutritious, creamy treat!
**Prep Time:** 5 minutes
**Chill Time:** 4 hours
**Total Time:** 4 hours 5 minutes
**Kcal:** 180 kcal per serving
**Servings:** 2
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