Raspberry Chia Pudding

Ingredients

Fresh raspberries

1 cup

Coconut milk

1 cup

Chia seeds

1/4 cup

Maple syrup

2 tablespoons (adjust to taste)

Vanilla extract

1 teaspoon

Fresh mint leaves

for garnish

Additional raspberries

for garnish

Instructions

1. In a blender, combine the fresh raspberries, coconut milk, maple syrup, and vanilla extract. Blend until smooth and creamy, ensuring there are no raspberry chunks.
2. Transfer the raspberry mixture to a medium bowl, and stir in the chia seeds. Mix well to ensure that the chia seeds are evenly distributed throughout the pudding.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken the pudding.
4. Once the pudding has thickened, give it a good stir to break up any clumps of chia seeds that may have formed.
5. Divide the pudding into serving glasses or bowls. For an elegant presentation, layer the pudding with additional fresh raspberries.
6. Garnish with fresh mint leaves and a few extra raspberries on top for a pop of color.
7. Serve chilled and enjoy this healthy, delicious treat!