Raspberry Chia Pudding

Ingredients

• 4 tbsp Chia seeds (10 g each)
• 400 ml coconut milk
• 1 tsp vanilla powder
• 1 tsp maple syrup
• 200 g Raspberries

Instructions

1. 1.

   Grind chia seeds in a food processor. Mix coconut milk, chia seeds, vanilla and maple syrup in a screw-top jar or other sealable glass container.

2. 2.

   Refrigerate the chia pudding for at least 20 minutes or overnight until it reaches a pudding-like consistency.

3. 3.

   Wash raspberries, pat dry and gently crush them. Fill glasses with chia pudding and top with the raspberries.