Cocoa-Chia Pudding with Raspberries

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We recommend 2 teaspoons of chia seeds per 1/2 cup of unsweetened almond or other nondairy milk. This ratio produces the best pudding.   

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Stir until all the chia seeds are mixed into the almond milk, breaking up any clumps. Chia seeds thicken and gel when wet.   

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Clumped chia seeds prevent pudding from setting. Stir the almond milk several times to keep the chia seeds floating.   

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Refrigerate the chia pudding for at least 8 hours and up to 3 days for optimal benefits. This lets the chia pudding thicken properly.   

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Combine almond milk, chia seeds, maple syrup, chocolate powder, and vanilla in a small bowl. Keep refrigerated for 8 hours to 3 days.   

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Just before serving, stir. Put half the pudding in a bowl and half the raspberries and almonds on top.    

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Cover with remaining pudding, raspberries, and almonds.   

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Refrigerate pudding (Step 1) for 3 days. Finish Step 2 before serving.   

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