Blueberry Chia Seed Pudding

INGREDIENTS

• ¼ cup Fresh or Frozen Blueberries

• 1 cup Silk Unsweetened Vanilla Almond milk

• Pinch of Cinnamon 

• 2–3 tsp Maple Syrup

• ⅓ cup Chia Seeds (Soaked overnight)

• Additional toppings, as desired ( I love shredded coconut)

INSTRUCTIONS

1. Add the first 4 ingredients to a Blender or Food Processor and combine until smooth.

2. Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.

3. After 5 minutes, mix the Pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.

4. Top and serve as desired.

NOTES

1. If you can't find Vanilla-flavored Plant Milk, combine 1 teaspoon Vanilla Extract with the remaining liquid ingredients.

2. Alternatively, you can use Sweetened Plant Milk instead of Unsweetened Plant Milk and leave out the Maple Syrup.

Bonne Appetit