Vanilla raspberry chia pudding

By Sara Lynn Cauchon
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  • 1 cup raspberries
  • 1 cup almond milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/4 cup chia seeds


  1. In the bowl of the food processor, blend the raspberries, almond milk, honey, and vanilla extract. Transfer the mixture into an airtight container. Stir in the chia seeds. Cover, and allow the chia pudding to set in the refrigerator for at least three hours before enjoying.
  2. Serve immediately or store in the refrigerator for up to five days.


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