Chia Seed Pudding

1. 1

   In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended.

2. 2

   Whisk in the chia seeds; let stand 30 minutes.

3. 3

   Stir to distribute the seeds if they have settled.

4. 4

   Cover and refrigerate overnight.

5. 5

   The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup.

6. 6

   Mix in the almonds.

7. 7

   Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

8. 8

   Photograph by Kana Okada

No nutritional information available.

No additional tips available.