Ingredients:

  • 4 tbsp (48g) black or white chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (60g) Greek yogurt or vegan alternative
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla bean paste
  • 1 pinch sea salt

Instructions:

  1. Combine the liquids. Whisk the 240ml almond milk, 60g Greek yogurt, 1 tbsp maple syrup, and vanilla bean paste in a jar until completely smooth and no yogurt lumps remain.
  2. Add the seeds. Pour in the 48g of chia seeds and the pinch of sea salt.
  3. Perform the initial stir. Whisk vigorously for 30 seconds until the seeds are evenly distributed through the liquid.
  4. Wait for the first set. Let the jar sit on the counter for 5 minutes. Note: This allows the first layer of gel to form.
  5. Execute the secondary agitation. Stir the mixture again for 30 seconds until you see the liquid has thickened slightly and no seeds are settled at the bottom.
  6. Seal and chill. Cover the jar and place it in the fridge for at least 2 hours.
  7. Check for doneness. The pudding is ready when it holds its shape on a spoon and doesn't run like liquid.
  8. Final fluff. Give it one last gentle stir before serving to break up the set.
  9. Garnish and serve. Transfer to a bowl and add your favorite toppings.