Prep 10 m

Ready In 8 h 10 m

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Ingredients

½ cup unsweetened almond milk or other nondairy milk

2 tablespoons chia seeds

2 teaspoons pure maple syrup½ teaspoon unsweetened cocoa powder

¼ teaspoon vanilla extract

½ cup fresh raspberries, divided

1 tablespoon toasted sliced almonds, divided

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Nutrition information

Serving size: 1 cup

Per serving: 222 calories; 11 g fat(1 g sat); 13 g fiber; 28 g carbohydrates; 6 g protein; 26 mcg folate; 0 cholesterol; 11 g sugars; 8 g added sugars; 282 IU vitamin A; 16 mg vitamin C; 403 mg calcium; 3 mg iron; 91 mg sodium; 281 mg potassium

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Directions

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1. Stir almond milk (or other nondairy milk), chia, maple syrup and cocoa together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.

2. 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.

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