Fresh Raspberry Chia Pudding


2 TB Chia seeds

3/4 cup plant based milk

1 TB maple syrup

1/2 fresh raspberries

Press the raspberries through a sieve with the back of a spoon to release all the juice, with a bowl underneath to catch the juice. Discard the remaining pulp. Add the plant milk, maple syrup and chai seeds to the bowl with the raspberry puree and mix well. Cover and put into the fridge for at least 2 hours, stirring after 30 minutes to avoid lumps. You can also put the pudding into a mason jar and give it a good shake. Overnight is an ideal amount of time to leave it, and then you can have it for breakfast! It should keep for 3-4 days in an airtight container, but you’ll want to eat it before then!