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Vanilla Chia Seed Pudding
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Description
Vanilla chia seed pudding made with coconut milk and maple syrup. It’s vegan and gluten-free!
Ingredients
- 2 cups Canned Coconut Milk (or Milk Of Choice)
- ⅓ cups Chia Seeds
- ½ teaspoons Ground Cinnamon
- 2 Tablespoons Pure Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- Fresh Raspberries For Topping
Preparation
In a bowl, whisk together milk, chia seeds, cinnamon, maple syrup and vanilla extract. Cover and refrigerate overnight.
Divide chia pudding between bowls and top with fresh raspberries.
The chia pudding will last up to 4 days in the refrigerator.
Recipe adapted from Peanut Butter and Peppers recipe for vanilla chia seed pudding.
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