Chia Seed Pudding with Almond Milk and Raspberries

Ingredients

• Chia seeds 30 g
• Almond milk, unsweetened 200 ml
• Raspberries, fresh 80 g
• Maple syrup 1 tsp

Method

1. Measure Ingredients. Start by measuring 30 grams of chia seeds and 200 ml of unsweetened almond milk. Also, rinse 80 grams of fresh raspberries under cold water and set them aside.
   Tip: Use a kitchen scale for accurate measurement of chia seeds.
2. Mix Chia Seeds and Almond Milk. In a medium bowl or a jar, pour the almond milk and add the chia seeds. Stir well to combine so that the seeds are evenly distributed and don't clump together.
   Tip: Use a whisk or fork to mix thoroughly for best results.
3. Add Maple Syrup. Add 1 teaspoon of maple syrup to the mixture for natural sweetness. Stir again to combine all ingredients evenly.
   Tip: Adjust the sweetness to your preference or omit if you prefer a less sweet pudding.
4. Refrigerate to Set. Cover the bowl or jar with a lid or plastic wrap and place it in the refrigerator. Let the pudding sit for at least 4 hours, or overnight, so the chia seeds absorb the liquid and create a thick, creamy texture.
   Tip: Stir the mixture once or twice during the first hour to prevent clumping.
5. Serve with Raspberries. After the pudding has set and thickened, give it a good stir. Spoon the pudding into serving bowls or glasses and top with the fresh raspberries.
   Tip: You can add extra toppings like nuts or seeds for added texture.

Pro tips

• If your pudding is too thick after refrigeration, stir in a little more almond milk to reach your desired consistency.
• Use fresh or frozen raspberries; if using frozen, thaw them before serving.