Ingredients:
- ¼ cup chia seeds
- 1 cup almond milk (or any other milk of your choice)
- 2 tablespoons Raspberry Dark Balsamic Vinegar
- 1 tablespoon Franklin Raw Honey (optional for sweetness)
- ½ cup mixed berries (raspberries, blueberries, and blackberries), fresh or frozen
- Fresh mint leaves for garnish
Instructions:
- In a mixing bowl, add the chia seeds and almond milk. Stir well until the chia seeds are evenly dispersed and begin to absorb the milk.
- Add the raspberry dark balsamic vinegar to the mixture. If you prefer a sweeter taste, whisk in the honey or maple syrup at this point.
- Let the mixture sit for about 5 minutes, then stir again to break up any clumps of chia seeds. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. The chia seeds will swell and absorb the liquid, turning into a pudding-like consistency.
- Once the chia pudding has been set, give it a good stir. If it’s too thick, you can add a little more milk to reach your desired consistency.
- Take half of the mixed berries and slightly mash them with a fork to release their juices. Layer the mashed berries at the bottom of a serving glass or jar.
- Pour the chia pudding over the mashed berries, then top with the remaining whole berries.
- Garnish with fresh mint leaves.
- Serve immediately or keep refrigerated until ready to serve.