Ingredients:

  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk
  • 2 tsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1/4 cup non-fat Greek yogurt

Instructions:

  1. Pour 1 cup unsweetened almond milk and 1/4 cup non fat Greek yogurt into a medium glass jar or bowl. Note: Starting with liquids prevents the seeds from sticking to the bottom dry.
  2. Stir in 2 tsp pure maple syrup, 1/2 tsp pure vanilla extract, and a pinch of sea salt.
  3. Use a small whisk to blend until the yogurt is fully integrated and no white streaks remain.
  4. Sprinkle 1/4 cup chia seeds over the surface of the liquid.
  5. Mix until all seeds are submerged and moving freely in the liquid.
  6. Let the mixture sit on the counter for 5 minutes. Note: This allows the outer shells to begin softening.
  7. Whisk vigorously for 30 seconds until the mixture begins to feel slightly heavier.
  8. Cover tightly and place in the fridge for at least 4 hours.
  9. After chilling, the pudding should be firm enough to hold a spoon upright.
  10. Stir once more before topping with fresh berries or nuts.