Ingredients:

  • 2 cups (280g) fresh strawberries, hulled
  • 1.5 cups (340g) plain Greek yogurt
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (80g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 0.25 tsp (1.5g) sea salt

Instructions:

  1. Place the strawberries, Greek yogurt, maple syrup, and vanilla extract into a blender. Process on high until the mixture is completely smooth and vibrant pink.
  2. Pour the strawberry mixture into a large bowl. Stir in the almond milk and sea salt.
  3. Slowly whisk in the chia seeds, stirring constantly for 2 minutes to ensure every seed is fully coated.
  4. Divide the mixture evenly among 5 mason jars.
  5. Refrigerate for 15 minutes, then remove and stir each jar vigorously to eliminate any settled clumps.
  6. Seal the lids and chill for at least 2 more hours or overnight until the pudding is thick and set.