Ingredients:

  • 1/4 cup (60g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1 tbsp (15ml) pure maple syrup
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground ginger
  • 1/8 tsp (0.5g) ground nutmeg
  • 1/4 tsp (1.5g) vanilla extract
  • Pinch (0.5g) sea salt
  • 1/2 cup (75g) fresh blueberries
  • 1 tbsp (15g) sliced almonds
  • 1 tsp (5g) hemp seeds

Instructions:

  1. In a medium mixing bowl or directly in mason jars, combine the almond milk, maple syrup, cinnamon, ginger, nutmeg, vanilla, and salt. Whisk vigorously until spices are integrated and syrup is dissolved.
  2. Fold in the chia seeds. Stir well for about 60 seconds to ensure no seeds are clinging to the sides. Let the mixture sit at room temperature for 10 minutes, then stir one more time to prevent clumping.
  3. Seal the jars with lids and refrigerate for at least 4 hours, or overnight for maximum thickness.
  4. Just before serving, give the pudding a quick stir. Top with fresh blueberries and toasted almonds.