Chia Pudding

Prep: 5 minutes Cook: 0 minutes Serves: 4

From Hannah:

This is my go to way to make chia pudding. I like to blend the fruit smooth and layer it at the bottom of the jar. It makes every bite extra creamy, lightly sweet, and feels way more dessert like.

Ingredients

Chia Pudding

1 3/4 cups unsweetened plant milk
1/2 cup chia seeds
2 tbsp maple syrup or sweetener of choice
1 tsp vanilla extract
Pinch of salt

Fruit Layer

1 1/2 to 2 cups fruit of choice (frozen works too)
Optional splash of water or plant milk to help blend

Instructions

Add your fruit to a blender and blend until completely smooth and creamy. If needed, add a small splash of water or plant milk to help it blend.
Spoon the blended fruit into the bottom of jars or containers. I usually add about 1/3 to 1/2 cup per jar depending on how thick I want the layer.
In a bowl, whisk together the plant milk, chia seeds, maple syrup, vanilla, and salt until well combined. Let sit for 5 minutes, then whisk again to prevent clumping.
Pour the chia mixture on top of the fruit layer.
Cover and refrigerate for at least 4 hours or overnight until thick.
Serve as is or top with fresh fruit if you want.
Recipe Notes - Any fruit works here. Mango, berries, pineapple, peaches, or cherries are all amazing. Blending the fruit instead of chopping it makes the texture way creamier. Great for meal prep and stays good in the fridge for up to 5 days