Raspberry and Kiwi Chia Pudding
Serving Size / Yield
- 1 cup fresh raspberries, chopped + extra for topping
- 1 cup almond milk
- 3 teaspoons chia seeds
- 2 teaspoons maple syrup
- 1 kiwi, peeled and chopped
Put the chia seeds in a bowl with almond milk and stir. Let sit for 10-15 minutes, allowing the seeds to gel. Using a fork, mash up half of the kiwi and the chopped raspberries and mix this into the pudding. Refrigerate for at least 1 hour before serving. Serve topped with raspberries and kiwi.