Lindy shared this yummy chia pudding, so full of goodness, can’t wait to try it!
2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds…
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping
Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.