Cocoa-Chia Pudding with Raspberries
Stir almond milk (or other nondairy milk), chia, maple syrup, cocoa and vanilla together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.Advertisement
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.
To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.
2 fat, 1/2 fruit, 1/2 other carbohydrate