Raspberry Chia Seed Pudding

Healthy - versatile - filling - delicious.

Ingredients:

• 1/2 cup almond milk

• 2 tablespoons chia seeds

• Pint of raspberries - cleaned

• 1 teaspoon maple syrup (or honey)

• 1/2 teaspoon vanilla

• Nuts or seeds for garnish (I like to use almond slivers)

• Mint for garnish

• Extra berries for garnish

Directions:

1. Add the chia seeds, almond milk and maple syrup to a bowl and stir together. Let this sit for about 10 minutes - then stir again once the seeds have started to gel.

2. Cover the bowl with plastic wrap and place in the refrigerator for at least one hour. This can also be made overnight for breakfast the next morning.

3. Meanwhile, in a nutribullet or something similar - add all the raspberries and puree. I then like to strain the puree to remove the raspberry seeds. Next - I add a couple tablespoons or so to a mason jar (or whatever vessel you're using).

4. Give a good stir to the chia pudding. Add the chia pudding on top of the raspberry puree in the jar - then I like to garnish with almond slivers, a couple more berries and a sprig of mint.

Notes: If your chia seeds don't gel - they may have gone bad. Sometimes if they're open too long in the pantry they turn into duds. Just get new ones and re-try! Also - this recipe is very versatile - you can try a chocolate version, banana version, cinnamon - etc. the list goes on!

Enjoy!

XOXO Chef Em