Public recipe with member extras
Almond Milk Chia Seed Pudding
A classic match — almond milk's thin, watery body is exactly what chia seeds need to swell properly, absorbing beautifully into a thick pudding overnight.
Breakfast & Morning Starters · Make-Ahead Breakfasts · Light Snacks
What you need
Ingredients
- 2 cups Unsweetened Almond Milk
- 1/3 cup Chia Seeds
- 2 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- Pinch of Salt
- Fresh Berries, to top
Method
Instructions
- Whisk the almond milk, maple syrup, vanilla, and salt together in a bowl or jar.
- Add the chia seeds and whisk immediately and thoroughly to prevent clumping.
- Let sit 5 minutes, then whisk again to break up any seeds that have settled together.
- Cover and refrigerate at least 4 hours, or overnight, until fully thickened.
- Stir well and top with fresh berries before serving.
From The Arrogant Hippie Culinary Journal: Almond Milk Edition by Aunesty Janssen
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