Preparation Steps

• Rinse 1 cup of fresh raspberries under cool water and pat dry.
• Lightly mash the raspberries until they release juices, about 30 seconds.
• Add 1.5 cups of unsweetened plant-based milk, maple syrup/agave, vanilla extract, and sea salt to the mashed raspberries.
• Sprinkle 3-4 tablespoons of chia seeds over the mixture and whisk thoroughly.
• Let the mixture sit at room temperature for about 10 minutes.
• If desired, whisk in 1-2 tablespoons of plant-based yogurt for added creaminess.
• Transfer to jars or a container, cover and refrigerate for at least 3-4 hours.
• Stir the pudding before serving and adjust texture with more milk or chia seeds if necessary.
• Garnish with reserved raspberries and optional toppings before serving.
• Store leftovers in the refrigerator for up to 3-4 days, stirring before serving.