Preparation Steps

• Rinse 1 cup of fresh raspberries under cool water and gently pat them dry. Reserve a small handful for garnish later. Transfer the rest into a medium mixing bowl.
• Using a fork, lightly mash the raspberries in the bowl until they release their juice but still have some texture.
• Add 1 ½ cups of unsweetened plant-based milk, 2-3 tablespoons of maple syrup, 1 teaspoon of pure vanilla extract, and a pinch of fine sea salt into the bowl with the mashed raspberries. Whisk thoroughly.
• Sprinkle 3-4 tablespoons of chia seeds over the mixture and whisk vigorously for 30-60 seconds.
• Let the mixture sit at room temperature for about 10 minutes. Whisk again to break up any potential clumps.
• If desired, whisk in 1-2 tablespoons of plant-based yogurt until fully incorporated.
• Transfer the mixture into jars and refrigerate for at least 3-4 hours or overnight.
• Once chilled, stir the pudding. Adjust consistency with more milk or chia seeds if needed.
• Top with reserved raspberries, sprinkle shredded coconut or sliced almonds, and garnish with mint leaves before serving.
• Serve chilled as breakfast, snack, or dessert. Store leftovers in the refrigerator for up to 3-4 days.