Berry-Topped Chia Seed Pudding

This is a quick, simple, delicious, clean-eating recipe that requires just a few ingredients!

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You will need:

1/2 c. chia seeds

(I use Bob’s Red Mill Whole Seed Chia Seeds)

1 c. coconut milk

(I use So Delicious Unsweetened Vanilla CoconutMilk)

Toppings of your choice!

(I personally love how the raspberries & blackberries add a tart taste to the creamy pudding!)

Instructions:

Add chia seeds to a glass, ceramic, or metal bowl. Pour in coconut milk and whisk until well incorporated. Cover tightly with lid or plastic wrap and set in refrigerator for 3-4 hours or overnight. Enjoy!

Some other topping options:

-Coconut Flakes

-Mix in 1/2 Tbsp. Maple Syrup for added sweetness

-Kiwi or other tart fruits

-Mango & Coconut Flakes

-Almonds & a drizzle of honey

**A few important notes:

I recipe tested with Almond Milk and the texture was not enjoyable at all, so I highly recommend Coconut Milk.

I add 1/4 c. extra Unsweetened Vanilla Coconut Milk before eating to make the texture softer!

I recommend making this recipe in small batches (as listed above). You will only want your pudding in the refrigerator for a maximum of 3 days if that. Over time, the chia seeds soak up the liquid & you’ll be left with hard pudding….no one likes hard pudding!

I hope you’ll give this recipe a try & get creative with the toppings! Leave me a comment & let me know how you topped your Chia Seed Pudding!

Happy Monday πŸ™‚

-Manda

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