Raspberry Chia Pudding

Here’s a fresh summer take on chia pudding using fresh raspberries and vanilla nondairy milk. Enjoy this for dessert or breakfast.

Serves: 2

1 cup fresh raspberries
1 ½ cups sweetened vanilla almond milk (or other sweetened
vanilla nondairy milk of your choice)
¼ cup white chia seeds
1 teaspoon vanilla extract, optional
Liquid sweetener (maple syrup, agave, stevia, etc.) of choice to taste, optional

Combine about ¾ cup of the raspberries about half of the almond milk in a blender and process until smooth (a high-speed blender with do better with the raspberry seeds).

Divide this mixture between two large tumblers. Divide the remaining almond milk between them, then divide the chia seeds and optional vanilla extract between them as well.

Taste to see if you’d like the mixture to be sweeter, and if so, add to taste. This will depend on how sweet your almond milk is, and whether you plan to have this as a dessert or for breakfast).

Refrigerate the filled tumblers. Give the mixture a good stir after about an hour to make sure the chia seeds are well distributed and don’t clump up. Then, refrigerate for several hours longer, or overnight.

Garnish with the reserved raspberries before serving.