Consider this the best way to dip your toe in the whole chia seed pudding thing.  If you haven't yet, don't turn your nose up until you try this.  The layers of raspberry puree, crunchy granola and fresh fruit make this something you don't want to miss.

After the indulgence of holiday celebrations, I know so many of us are craving lighter flavors. This breakfast hosts a bright flavor profile, but keeps you satisfied by the addition of the chia seeds (a superfood for energy).

To be totally honest, I made a few of these and eat them as my afternoon snack which has really cut back on reaching for highly refined sweets.  They will last in the fridge for about 3 days.  And if you wanted to serve these for a more special occasion, they would be equally pretty in different glassware.  I just love repurposing my Bon Maman jam jars and that it makes these easy to take-along.

Recipe:
(adapted from Camille Styles)
makes about 4

Ingredients:
2 cups frozen raspberries
1/2 cup water
1 tablespoon honey
1 1/2 cups coconut milk
1 teaspoon vanilla extract
2 dates
1/3 cup chia seeds
granola (I LOVE this recipe)
fresh fruit for topping: I used kiwi, pineapple and coconut flakes

Directions:
1) Blend the raspberries, water and honey until smooth then spoon into your desired serving dishes and let sit while you complete the rest
2) Rinse blender and then blend together the almond milk, vanilla and dates.  Blend until smooth. Transfer to a small bowl (or I just took the blade out of my blender) and then add chia seeds.  Stir mixture for 3 minutes.
3) Pour this mixture over the raspberry layer in your parfait cups.  Let set for 5 minutes then cover and refrigerate over night.
4) When ready to serve top with granola and you favorite toppings.