- 6 tbsp chia seeds
- 470ml unsweetened coconut, almond or cashew milk
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup, honey or sweetener of choice (optional)
- Handful of blackcurrants (fresh or frozen) with some for the topping
- 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.
- 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’ 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.
- You can also prep your pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and enjoy.