Similar to acai bowls, chia seed pudding is having a moment.  Using this recipe and a few alterations I made it my own.

Instructions:

• 1 cup vanilla-flavored unsweetened almond milk
• 1 cup plain low-fat Greek yogurt
• 2 tablespoons agave plus 4 teaspoons for serving
• 1 teaspoon pure vanilla extract
• Kosher salt
• 1/4 cup chia seeds
• 1 pint raspberries
• 1/4 cup sliced almonds, toasted

Instructions:

1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons agave, the vanilla and 1/8 teaspoon salt until just blended.
2. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
3. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons agave. Mix in the almonds.
4. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Yields 4 servings

Allergen information:

• This recipe is egg free.
• This recipe is gluten free.
• This recipe is vegetarian.
• This recipe is vegan.

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