Ingredients
Equipment
Method
- In a medium mixing bowl, add the fresh raspberries and the maple syrup. Using the back of a fork, gently mash the raspberries until they break down into a chunky, vibrant purée.
- Pour the milk of choice into the raspberry purée. Add the pure vanilla bean powder and a pinch of sea salt. Whisk until the liquid turns a bright pink color.
- Sprinkle the chia seeds over the liquid mixture. Whisk vigorously for 60 seconds to ensure all the seeds are submerged and separated.
- Allow the bowl to sit undisturbed on the counter for 5 to 10 minutes. This allows the seeds to begin their rapid hydration process.
- Return to the bowl and whisk aggressively a second time, breaking up any clumps of seeds that have formed at the bottom. This 'Two-Stir Method' guarantees a velvety texture.
- Divide the mixture evenly between two airtight glass jars or containers. Seal tightly with lids.
- Place the jars in the refrigerator for at least 4 hours, or ideally overnight, until the pudding has set into a thick, creamy consistency.
- Before serving, top the chilled pudding with a handful of fresh whole raspberries, a drizzle of maple syrup, or your favorite seeds.
Notes
Ensure you use the 'Two-Stir Method' mentioned in the article—stirring once, resting for 5 minutes, and stirring again—to prevent the chia seeds from clumping.