Maple Raspberry Chia Pudding

4 cups unsweetened almond milk (you can use any non-dairy milk here!)

1 cup chia seeds

3 Tbsp. maple syrup

8oz fresh raspberries

¼ cup slivered almonds, toasted

In a mixing bowl, combine the almond milk, chia seeds, and maple syrup. Mix to combine. The chia seeds will begin to expand – keep stirring the mixture every 1-2 minutes until it begins to thicken and the chia seeds are beginning to suspend in the liquid (not sinking to bottom). Cover bowl and place in fridge for at least 1 hour. While it is chilling make your raspberry puree – put the raspberries in a blender or bullet. Blend until smooth. If you prefer it seedless, you can pass this mixture through a fine mesh strainer. Remove the pudding from the refrigerator—it should be very thick. You can either swirl the raspberry puree into the pudding, or you can reserve it to drizzle over individual portions. Top pudding portions with toasted almonds to serve.

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