Raspberry Chia Seed Pudding

This recipe is so incredibly simple it isn't something I have considered a recipe.  Mainly because I end up using whatever berries I have left over from the recipe testing I have done to flavour these delicious breakfasts/snacks I never ended up taking stock that other people might also want this deliciousness in their lives. 

After testing out some new gummy bear recipes I decided to use the left over raspberry pulp to create a delicious sweet breakfast treat for myself and it didn't disappoint.  I enjoy recipes like this because they help my groceries stretch out a little longer and cut down on the potential wasting that often happens when you are testing out new recipes. 

That being said I couldn't just give you a recipe assuming you would also be making my gummy bears so I went back to testing and flushed something out that would be both delicious and simple to make.  You can use left over raspberry pulp if you are using the juice straining method listed in the other recipe or you can use fresh or frozen whole raspberries both work really well.

Raspberry Chia Pudding
1 bag of thawed raspberries (you can use left over raspberries or the whole bag)
2 cups coconut milk, unsweetened
1/4 cup chia seeds
2 tbsp maple syrup (optional - I like it tart so I omit this)

Directions:
1. Place coconut milk, raspberries and maple syrup in a blender and blend until completely smooth.