Ingredienten:

CHIA PUDDING

• 360 ml dairy-free milk (we used DIY coconut – use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew)

• 90 g chia seeds

• 15-30 ml maple syrup (more or less to taste)

• 1 tsp vanilla extract

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• 180 ml dairy-free milk (we used DIY coconut – use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew)

• 45 g chia seeds

• 0-15 maple syrup (more or less to taste)

• 1/2 tsp vanilla extract

Instructions

1. To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.

2. Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.

3. Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.