Recipe: Raspberry Chia Pudding
- 1 cup fresh raspberries
- 1 cup unsweetened almond milk
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract
- Fresh mint leaves (for garnish)
- In a blender or food processor, puree the raspberries until smooth.
- In a bowl, combine the raspberry puree, almond milk, chia seeds, maple syrup (if using), and vanilla extract. Stir well to combine.
- Let the mixture sit for 5 minutes to allow the chia seeds to absorb the liquid. Stir again to prevent clumping.
- Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the mixture to thicken and set.
- Serve the raspberry chia pudding chilled, garnished with fresh mint leaves.