Ingredients
Method
- In a small bowl or jar, pour in the almond milk. Add the chia seeds, cocoa powder, maple syrup, and vanilla extract. Stir thoroughly until everything is evenly mixed. Make sure no dry cocoa clumps remain.
- Allow the mixture to rest for five to ten minutes, then stir again. This second stir helps prevent the chia seeds from clumping and ensures a smooth texture later.
- Cover the bowl or jar with a lid or plastic wrap. Place it in the refrigerator for at least eight hours. Overnight works best for full thickening. You can keep it chilled for up to three days.
- When ready to enjoy, give the pudding a good stir. Spoon half into a serving glass or bowl. Add a layer of fresh raspberries and almonds. Repeat with the remaining pudding and toppings.
Notes
Make-ahead tip: Prepare the pudding up to three days in advance. Store it sealed in the fridge and add toppings just before serving for the freshest taste and best texture.
Try variations like protein powder, cinnamon, or espresso powder to change the flavor profile. Adjust sweetness or milk type as desired.