Chia Seed Pudding
Cook Time: 3 – 4 hours
1 cup milk (almond, soy, or coconut)
¼ cup chia seeds
1-2 Tbsp. maple syrup
½ tsp. vanilla extract
Pinch of salt
¼ cup coconut, shredded (optional)
Place all ingredients in a medium size bowl and mix well.
Pour into parfait cups or ½ pint mason jars.
Let sit in refrigerator for a few hours to set. May appear watery but chia seeds expand 10 times.
Add 2 -3 tsp. cacao powder if you want chocolate pudding.
If you don’t want sweetener you can soak 5-6 dates and blend in with a food processor or blender.
I like to layer with blueberries, nuts, and seeds and top with a cashew cream.