Almond Milk Chia Pudding
This chia pudding with almond milk is vegan, and gluten-free, and really delicious. Top with almonds and berries or banana for a great breakfast or snack.
Ingredients
- 2 cups (480ml) unsweetened almond milk
- 1/3 cup (57g) firmly packed chopped pitted dates (see notes)
- 1 teaspoon (5ml) natural almond extract
- Pinch of Celtic sea salt
- 1/3 cup (53g) black chia seeds
- 1/3 cup (53g) sliced raw almonds, plus more for garnish
Instructions
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Throw the almond milk, dates, almond extract, and salt into your blender and blast on high for 30 to 60 seconds until the dates are completely pulverized.
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Transfer this mixture to a glass bowl or large jar and whisk in the chia seeds until well combined. Chill in the fridge for at least 3 hours stirring occasionally to evenly distribute the chia seeds.
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Once chilled, stir the mixture very well again to evenly distribute the chia seeds, and then stir in the chopped almonds. Transfer the mixture to 2 serving glasses or bowls and top with chopped almonds.
Recipe Notes
For the best consistency with conventional blenders, soak the dates in warm water for 15 minutes to soften them. Drain, and use in the recipe.
Recipe from The Perfect Blend cookbook