Chia pudding makes for a great snack or after dinner treat.

If I'm using hemp or almond milk, I use milk I've made myself because making your own nut or seed milks is super easy, more economical, and there are no gut disrupting additives like carrageenan or inflammatory oils or other nasties you'll want to avoid. If you buy store bought milk, I'd recommend looking at the ingredient label and find milks that are additive free. Three Trees is a good almond milk that is additive free. I don't know of any additive free store bought hemp milks. Hemp milk tutorial coming soon. Stay tuned. Additive free plant milks will have the nut or seed of choice, water and maybe salt, vanilla extract etc. You'll find additive free milks the refrigerated section. For coconut milk, I use Natural Value brand. It's organic and free of guar gum, which most coconut milks have.

I love chia pudding made with all of the above milks, but if this is your first go with chia pudding, hemp milk may not be the milk to use first. It has a specific taste that not everyone favors on the first try.

Ingredients
1 1/2 cups almond milk, light coconut milk, or hemp milk
1/4 cup frozen raspberries
1/2 cup chia seeds if using coconut or almond milk, 2/3 cup if using hemp milk
2-4 TBS maple syrup depending on how sweet you want it
1 scoop Vital Proteins collagen powder

Method
Combine milk, raspberries, maple syrup and collagen in a blender and wiz until incorporated
Pour into a glass glass jar or a mixing bowl
Add chia seeds and stir (jar) or whisk (bowl) vigorously to incorporate seeds
Place in a glass storage jar or individual serving jars
Leave on counter for an hour and stir again to incorporate seeds
Place in fridge overnight or for several hours to set