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Ingredients
- 1 1/2 cups (360 ml) Almond Breeze Almondmilk Original Unsweetened**
- 1/3 cup (63 g) chia seeds
- 1/4 cup (24 g) cacao or unsweetened cocoa powder**
- 2-5 Tbsp (30-75 ml) maple syrup** if not blending (can sub 5-9 dates, pitted if blending)
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp sea salt
- optional: 1/2 tsp vanilla extract
- Coconut milk can be substituted
- Cocoa powder can be left out for a "plain" pudding
- Honey can be substituted for maple syrup
- I prefer not blending. The blending is not necessary unless you don't like eating the whole seeds.
Details
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
Let rest covered in the fridge overnight for best results or at least 3-5 hours (or until it's achieved a pudding-like consistency). Mason jars work great.
If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.
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