1.Blend all the ingredients in a high-speed blender or food processor until most chia seeds are broken down and the pudding is thick and creamy.
2.Portion out into jars or small bowls and top with frozen raspberries.
3.Store in airtight containers for up to 4 days. Serve cold

Note: If not using protein powder add additional 2 tbsp. of xylitol

1 cup (170g) chia seeds
3 cups (700ml) coconut milk
1 scoop (25g) vanilla protein powder (optional)
1 tsp. vanilla extract
½ tsp. cinnamon
¼ tsp. espresso powder 
2 tbsp. cocoa powder
2 tbsp. Xylitol (optional)
1 cup (125g) raspberries, frozen

Serves 4