Raspberry Chia Seed Pudding

Ingredients

• 1 cup raspberries (fresh or frozen)

• ¾ cup milk of choice (I prefer coconut milk)

• 2–3 tablespoons sweetener of choice (agave, honey, or maple syrup)

• 4 tablespoons chia seeds

Optional Toppings

• Coconut yogurt

• Fresh raspberries

• Homemade granola

Directions

1. In a blender, combine the raspberries, milk, and sweetener. Blend until smooth.

2. Pour the mixture into a container and stir in the chia seeds until evenly combined.

3. Cover and refrigerate for at least 4 hours, or overnight, until thickened.

The pudding will keep in the refrigerator for 3–5 days.

Note

You can easily swap in other berries. Strawberries and blueberries are some of my favorites.