Chia Seed Pudding

This stuff took me by surprise, reminds me of tapioca pudding in both texture and flavor, but has a decent protein and fiber content; it's also neutral enough to allow pretty much any flavoring you'd like to add, so throw in some cinnamon or any other flavoring you'd like. 220 calories per serving, if using the unsweetened nut milk

Ingredients

• 3 Tablespoons chia seeds
• 1 cups unsweetened coconut, almond or cashew milk
• ½ teaspoon vanilla extract
• 1 tbsp maple syrup
• Optional topping (berries, etc.)

Instructions

1. In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds, stir and refrigerate for another 30 minutes or so.
3. You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier.