Ingredients
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½ cup unsweetened almond milk or other nondairy milk
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2 tablespoons chia seeds
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2 teaspoons pure maple syrup
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½ teaspoon unsweetened cocoa powder
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¼ teaspoon vanilla extract
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½ cup fresh raspberries, divided
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1 tablespoon toasted sliced almonds, divided
Directions
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Stir almond milk (or other nondairy milk), chia seeds, maple syrup, cocoa powder and vanilla together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
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When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the raspberries and almonds. Add the rest of the pudding and top with the remaining raspberries and almonds.
