Raspberry Chia Pudding

Makes 4 servings

Ingredients
2 cups coconut milk
1 cup fresh or frozen raspberries, plus more for the top
2 teaspoons vanilla extract
3 tablespoons maple syrup
2-4 scoops collagen powder (I like vital proteins)
pinch of salt
6 tablespoons chia seeds

garnish:
coconut yogurt
raspberries

Directions
Place the coconut milk, raspberries, vanilla, maple syrup, collagen and salt in a blender and blend on high until smooth. Pour into a medium sized glass bowl and add the chia seeds. Whisk together until combined. Leave on the countertop for about 45 minutes (not in the fridge!), stirring halfway through. You want the consistency to be thick and the seeds to absorb all the milk. 

For individual servings, add 1/2 cup of chia pudding to 4 containers and top with coconut yogurt, raspberries and any other topping. Enjoy all week long as a balanced breakfast or snack!

Keep for 5 days in the fridge.