Bart's Recipes
Ideally, make the pudding the night before. In a bowl, whisk the coconut milk smooth with the vanilla extract and a pinch of salt. Stir in the chia seeds and mix well.
Stir again after ten minutes, which is the crucial step: chia seeds start to gel immediately and sink to the bottom in those first few minutes. If you only stir once, you'll end up with a hard layer of seeds at the bottom and thin liquid on top; that second stir distributes the seeds just as they start to get sticky. Cover and refrigerate for at least four hours, but preferably overnight.
The next morning, mash half of the raspberries with the lemon juice into a chunky sauce, keeping the rest whole.
Toast the almonds in a dry pan until golden brown and chop them coarsely.
Stir the pudding to loosen it up and spoon it into a glass or bowl. Swirl in the almond butter, spoon the raspberry sauce on top, and finish with the whole raspberries and toasted almonds.
