Chia Pudding

– 1 1/2 cups dairy-free milk (we used DIY coconut – use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew) – 1/2 cup chia seeds – 1-2 Tbsp maple syrup (more or less to taste) – 1 tsp vanilla extract

Ingredients

Put chia seeds, vanilla, maple syrup (to taste), and dairy-free milk in a bowl. Mix with a whisk.

Put the dish in the fridge overnight (or for at least 6 hours). Chia pudding needs to be thick and rich.

stir in more chia seeds and put the bowl back in the fridge for another hour or so.

You can eat it plain or add sauce or fresh fruit on top. Will last up to 5 days in the fridge if covered.

You can eat it plain or add sauce or fresh fruit on top. Will last up to 5 days in the fridge if covered.

You can eat it plain or add sauce or fresh fruit on top. Will last up to 5 days in the fridge if covered.