Raspberry Chia Pudding
Ingredients
- 1 (10-oz) pkg frozen raspberries
- 4 Medjool dates, pitted and quartered
- 1 cup unsweetened coconut milk
- 1 Tbsp fresh lemon juice
- 1½ tsp pure vanilla extract
- ⅛ tsp salt
- ¼ cup chia seeds
- ½ cup chopped raw almonds
- 4 tsp raw honey
Instructions
- Process raspberries, dates, coconut milk, lemon juice, vanilla, and salt in a blender until smooth, scraping sides as needed.
- Combine raspberry mixture and chia seeds; chill overnight.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Spoon pudding into 4 bowls; top with nuts, and drizzle with honey.
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