Ingredients:

  • 1/4 cup organic chia seeds
  • 1.5 cups whole milk
  • 1 tablespoon Grade A maple syrup
  • 1 teaspoon alcohol-free vanilla extract
  • 1 tablespoon almond butter
  • 1 pinch sea salt

Instructions:

  1. In a medium glass jar, combine 1.5 cups whole milk with 1/4 cup organic chia seeds. Whisk vigorously for 60 seconds until no dry clumps remain at the bottom.
  2. Add 1 tablespoon Grade A maple syrup, 1 teaspoon alcohol free vanilla extract, 1 tablespoon almond butter, and a pinch of sea salt. Stir again until the almond butter is mostly integrated.
  3. Let the jar sit on the counter for 5 minutes. You will notice the seeds starting to settle at the bottom. This is normal.
  4. Whisk the mixture one more time for 30 seconds. The liquid should look slightly thicker now.
  5. Seal the jar and place it in the fridge for at least 4 hours, though overnight is better. The cold temperature stabilizes the mucilage.
  6. After 4 hours, open the jar and stir with a spoon. It should be thick enough to hold a soft peak.
  7. If the pudding feels too stiff, whisk in 1 tablespoon of extra milk until it reaches a yogurt like consistency.
  8. Give it a quick smell — it should be fragrant with vanilla and cream. If it smells like nothing, add another tiny pinch of salt to wake up the flavors.