Raspberry Chia Pudding
Ingredients
Scale
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1 cup fresh raspberries
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2 tablespoons agave syrup (or to taste)
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3 tablespoons chia seeds
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1 cup milk (dairy or non-dairy like almond, oat, or coconut)
Instructions
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Grind the raspberries using a stone bowl and pestle, or mash well with a fork until mostly smooth.
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Stir in the agave syrup until combined.
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Add the chia seeds and milk, whisking thoroughly so the chia seeds are evenly distributed.
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Let the mixture rest for 5 minutes, then stir again to prevent clumping.
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Cover and refrigerate for at least 2–4 hours, or overnight, until thick and pudding-like
- Top with whipped cream, more raspberries or any desired toppings