Ingredients:

  • 1/3 cup (55g) chia seeds
  • 2 cups (480ml) unsweetened almond milk
  • 3 tbsp (45ml) pure maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (75g) fresh blueberries
  • 2 tbsp (15g) toasted sliced almonds
  • 0.5g ground cinnamon

Instructions:

  1. In a medium mixing bowl or a large jar, combine the chia seeds, ground cinnamon, and sea salt. Whisk for 30 seconds until the seeds are evenly coated in cinnamon.
  2. Pour in the almond milk, maple syrup, and vanilla extract. Stir vigorously for 1-2 minutes using a whisk until the liquid is smooth and pale-tan with no dry pockets of seeds.
  3. Let the mixture sit at room temperature for 5 to 10 minutes, then stir firmly again to break up any emerging clumps of hydrated seeds.
  4. Divide the mixture evenly between three 8 oz mason jars. Seal the lids tightly and refrigerate for at least 4 hours or overnight.
  5. Before serving, top each pudding with fresh blueberries, toasted sliced almonds, and a pinch of extra cinnamon for dusting.