# What you'll need:
→ Lemon chia pudding
01 - 2 cups unsweetened almond milk
02 - 1/3 cup chia seeds
03 - 1/4 cup freshly squeezed lemon juice (about 2 tablespoons per lemon)
04 - 2 tablespoons lemon zest (from about 2 lemons)
05 - 1/4 cup maple syrup or honey
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
→ Raspberry compote
08 - 1 1/2 cups fresh or frozen raspberries
09 - 2 tablespoons maple syrup or honey
10 - 1 tablespoon lemon juice
→ Layers and garnish
11 - 1 1/2 cups granola (use gluten-free granola if required)
12 - Fresh raspberries, for garnish (optional)
13 - Additional lemon zest, for garnish (optional)
# How To Make It:
01 - Whisk together the almond milk, chia seeds, lemon juice, lemon zest, maple syrup (or honey), vanilla and a pinch of salt in a medium mixing bowl until evenly combined.
02 - Cover and refrigerate at least 2 hours or overnight until the mixture is thick and pudding-like; stir once after 15 minutes to prevent chia from clumping.
03 - Place raspberries, maple syrup (or honey) and lemon juice in a small saucepan over medium heat and cook 5–7 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens; remove from heat and cool completely.
04 - In four glasses or jars, layer spoonfuls of lemon chia pudding, granola and raspberry compote, repeating the sequence to fill each vessel to desired height.
05 - Top each parfait with fresh raspberries and a light sprinkle of lemon zest. Serve immediately for maximum granola crunch or allow 10–15 minutes for a slightly softened texture.
