Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1 tablespoon (15ml) maple syrup
  • 1/2 teaspoon vanilla bean paste
  • 1 pinch fine sea salt

Instructions:

  1. In a 16 oz wide-mouth mason jar, combine the almond milk, maple syrup, vanilla bean paste, and sea salt. Whisk vigorously until the sweetener is fully dissolved and aromatics are incorporated.
  2. Slowly pour the chia seeds into the liquid while whisking constantly to ensure the seeds are suspended rather than floating on top.
  3. Allow the jar to sit undisturbed on the counter for 10 minutes. This allows the initial mucilaginous gel to form.
  4. After 10 minutes, use a whisk or fork to aggressively break up any seed clusters or clumps that have settled. This step is critical for a smooth texture.
  5. Seal the jar and refrigerate for a minimum of 4 hours, or ideally overnight (8–12 hours), to allow the seeds to fully hydrate and achieve a stable, thick consistency.