Raspberry Chia Pudding (Print Version)

# Ingredients:

01 - 125 g fresh or defrosted frozen raspberries

02 - 180 ml unsweetened almond milk or coconut milk

03 - 15 ml pure maple syrup

04 - 2.5 ml vanilla extract

05 - 40 g chia seeds

01 - In a blender, combine raspberries, almond milk, maple syrup, and vanilla extract. Blend until the mixture is completely smooth.

02 - Pour the raspberry mixture into a mixing bowl. Add chia seeds and whisk thoroughly to ensure even distribution.

03 - Cover the bowl and refrigerate for at least 1 hour or overnight until the pudding achieves a thick, creamy texture.

04 - Stir the pudding before serving. Portion into bowls or glasses and add desired fresh toppings before enjoying.

01 - For best results, prepare the pudding a day ahead to allow the chia seeds ample time to hydrate and thicken.

02 - If using frozen raspberries, let them fully defrost to ensure a smooth blend.