COCONUT-CHIA PUDDING

Directions:

1. In a large bowl, combine chia seeds, agave syrup, vanilla, and salt, making sure there are no clumps.
2. Whisk in coconut and almond milk.
3. Transfer to a jar, cover, and refrigerate for at least 2 hours.
4. Serve topped with berries and pepitas.

Nutrition Facts:

• Per Serving: 255 Calories, 19.5 G Fat (12.5 G Saturated Fat), 4 G Protein, 80 Mg Sodium, 17 G Carbohydrates, 7 G Fiber, 7 G Sugars (7 G Added Sugars), 0 Mg Cholesterol

Tips:

Have leftover chia seeds?

• Turn them into raspberry-chia jam. In a small saucepan, cook 2 cups raspberries on medium, stirring occasionally, until fruit breaks down and liquid becomes syrupy, about 8 minutes.
• Remove from heat and stir in 1 tablespoon each of lemon juice and maple syrup, then stir in 2 tablespoons of chia seeds. Let sit for at least 20 minutes (the mixture should thicken slightly). Enjoy on whole-grain toast.