Not only is chia pudding one of the most photogenic, effortless healthy breakfasts in existence, this Raspberry Chia Pudding also doubles as a filling snack or a sweet dessert. Serves: 4 servings (⅔ cup each)
2 cups unsweetened almond milk
2 tsp. raw honey
½ cup chia seeds
2 cups fresh (or frozen) raspberries (reserve 8 for garnish)
Fresh mint leaves (for garnish; optional)
Combine almond milk, honey, chia seeds, and raspberries in a medium bowl; mix well. Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours. Place chia seed mixture in small serving glasses or bowls; garnish with raspberries and mint leaves if desired.