Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1 tsp (5ml) pure vanilla bean paste
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30g) coconut cream
  • 1 pinch fine sea salt

Instructions:

  1. Whisk the liquids: Combine the almond milk, vanilla bean paste, maple syrup, and coconut cream in a glass jar. Ensure the coconut cream is fully integrated without large lumps.
  2. Add the seeds: Pour in the 1/4 cup of chia seeds and the pinch of salt.
  3. Perform the first stir: Use a fork or a small whisk to stir vigorously for 60 seconds until no seeds are floating on top.
  4. Wait and rest: Let the jar sit on the counter for exactly 5 minutes. This allows the initial mucilage to form around each individual seed.
  5. Perform the second stir: This is the most important part! Stir again for another minute until the mixture begins to feel slightly heavy.
  6. Seal and chill: Put the lid on the jar and place it in the fridge.
  7. Set the timer: Leave the pudding to hydrate for at least 3 hours 50 mins until it doesn't slosh when tilted.
  8. Final fluff: Before serving, give it one last stir to break up any remaining tiny clusters.
  9. Garnish and serve: Top with your favorite fruit or nuts for a bit of crunch.