Vegan Raspberry Chia Pudding

 

Ingredients:

2 cups unsweetened almond milk or coconut milk

1/2 cup chia seeds

1 1/2 cups fresh or frozen raspberries

2 tablespoons maple syrup or agave nectar

1 teaspoon vanilla extract

1 tablespoon lemon juice

Fresh raspberries and coconut flakes, for topping

Directions:

In a blender, combine raspberries, maple syrup, lemon

juice, and vanilla extract. Blend until smooth.

In a medium bowl or jar, whisk the plant-based milk with

chia seeds until well combined.

Stir the raspberry puree into the chia mixture until evenly

distributed.

Cover and refrigerate for at least 4 hours, or overnight,

stirring once after the first 30 minutes to prevent

clumping.

Once thickened, stir gently and divide into serving

glasses.

Top with fresh raspberries and coconut flakes before

serving.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total

Time: 4 hours 10 minutes

Kcal: 210 kcal | Servings: 4 servings