Raspberry Lemon Chia Pudding (from Esther’s Kitchen)
- 1 cup fresh or frozen raspberries
- 1 cup unsweetened soy or almond milk
- Juice of 1/2 lemon
- 4 large Medjool dates
- 5 Tablespoons chia seeds
- Blend everything except for the chia seeds in a blender or food processor until smooth.
- Pour into a bowl, stir in the chia seeds and allow to sit overnight or at least 4 hours in the fridge.