Matcha Chia Seed Pudding with Raspberries and Salted Coconut Cream

Mix together chia seeds, non dairy milk, coconut cream/coconut milk, maple syrup (or liquid stevia), vanilla, and matcha in a large bowl. Let sit for 30 min on the counter, and then mix again to make sure there aren’t any clumps. Refrigerate overnight or for at least 8 hours.

To make salted coconut cream, blend or whip coconut cream until it’s thick (if you only have coconut milk, skim the thick part on the top). Top with sea salt when you serve on the matcha pudding.