V - DF - GF - RSF - EF
Ingredients: (makes 3-4 servings)
1/2 cup chia seeds
2 cups cashew milk, almond milk or coconut milk
6 tbsp almond butter or peanut butter
2 cups blueberries (plus more for garnish)
2 tsp honey or maple syrup or brown rice syrup
Chopped nuts (I used hazelnuts), for garnish
Coconut threads, for garnish
1. Add the chia seeds and milk to a bowl and stir so there are no clumps of chia seeds. Let the chia seeds sit for 10-15 minutes, then give them another stir before placing the bowl in the refrigerator for at least 3 hours or overnight.
2. To make the blueberry puree, add the blueberries and 2 tsp of honey to a small pot on medium heat. Cook for approximately 10 minutes, stirring frequently and using the back of a spoon to mash the blueberries up and break them down. Once you have a puree, transfer it to a storage container and chill it in the fridge.
3. To assemble, divide chia pudding up between jars or bowls. Top with two tablespoons of blueberry puree and a generous dollop of almond/peanut butter. Garnish with chopped nuts, coconut threads and more blueberries