6 tablespoons chia seeds
2 cups coconut milk beverage or any non-dairy milk
3 tablespoons raw cacao powder (baking cocoa will also work)
2 tablespoons organic maple syrup or raw honey
1 teaspoon vanilla extract
½ cup fresh or frozen raspberries
chocolate shavings and raspberries for garnish
Add the raspberries and 1 cup of milk into a blender and blend until smooth. Stir in 1 tablespoon of maple syrup, 1/2 teaspoon of vanilla extract, and 3 tablespoons of chia seeds until well combined. Refrigerate in an airtight container until it is thick and pudding like, for 4 hours or overnight.
Add the rest of the milk, cocoa powder, maple syrup, vanilla extract, and chia seeds in a container and mix it until its well combined. Taste and adjust sweetness. Refrigerate until it is thick, for 4 hours or overnight.
Fill a glass serving dish halfway with the chocolate pudding and fill the rest of the way with raspberry pudding. Garnish with chocolate shavings and raspberries. Enjoy!