Chia seed pudding is probably one of the easiest snacks to make, and as a bonus it is healthy with a little sweetness too! If you like rice pudding, you will probably like Chia pudding.

Ta da! Will stay fresh for 2 days tops…

2 cups almond milk (or other non-dairy milk you like)
8 tbsp Chia seeds
2-3 tbsp maple syrup
1-2 tsp Disaronno (optional)
1/4 c. coconut flakes (unsweetened)
30-35 fresh raspberries
1/4 c. chopped almonds (or your favorite nut) for topping

1. Simply combine the milk, chia seeds, half the maple syrup and half the Disaronno in a measuring glass and whisk vigorously.
2. Let sit for about 5 minutes and whisk again. Pour half the mixture into the serving dish and let sit an additional 10-15 minutes. You want the mixture to thicken naturally – the chia seeds will plump and form an outer gel – very cool!
3. After it has thickened, sprinkle half the coconut flakes on top of the mixture in the serving dish and press half your raspberries into the mixture.
4. Complete these steps again for the final layer.
5. Toss the remaining coconut flakes, maple syrup and a little more Disaronno with the chopped almonds. (Disaronno has an almond flavor, so it enhances the almonds – this is my “secret” ingredient!)
6. Place container in fridge to chill for at least 3 hours, or overnight works too.

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Chia seed pudding is something that is SO easy to make, so get creative with it! I’ve also made this with JUST almond milk, chia seeds, cinnamon and raisins for a more traditional ‘rice pudding’ substitute. You can also just do it plain, with your nut milk of choice and chia seeds. Then you can plop it on top of your morning oatmeal for a flavorful and energizing addition. Have fun experimenting and enjoy the wonderful benefits of Chia!