Raspberry Matcha Chia Pudding

Directions

In a small food processor or blender, combine 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup and 1/2 cup raspberries. Blend until smooth. Pour into a container and stir in half of the chia seeds.

In a separate container, combine remaining 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup and matcha powder. Whisk until combined, then stir in remaining chia seeds.

Cover both containers and refrigerate overnight. To serve, layer raspberry chia pudding and matcha chia pudding in jars and top with fresh raspberries.