Raspberry & Vanilla Bean Chia Pudding
Vegan, Gluten Free, Soy Free
Prep time: Overnight
3 tablespoons chia seeds
1 cup almond or soy milk
1 vanilla bean or 1 tsp vanilla extract
2 tablespoon pure maple syrup
Raspberry Chutney for layering (optional)
1 carton of raspberries
¼ cup water
2 tsp maple syrup or agave nectar
Combine all of the ingredients in a blender, and blend for a few seconds. Transfer to a sealed container and allow to chill overnight.
To prepare raspberry chutney: Simmer a small carton of raspberries, water, and maple syrup over low heat until the fruit begins to soften and break down. Refridgerate overnight.
The next morning, layer raspberry jam and chia pudding to form a parfait. Top with more fresh berries. And even a dash of cacao or chocolate shavings!