Blueberry Maple Chia Seed Pudding
I attended a wedding in Washington DC near the wharf this early summer. During the day of the wedding we spent time walking around on the wharf. It was a beautiful day with music and great food and shopping. While we were walking around, we stopped for coffee (in my case iced green tea) to cool down. I was surprised to see that they had blueberry maple chia seed pudding. I had to try it! It was a delicious and healthy treat. So good in fact, that I came home and had to replicate it! Here is my version. A little heavier on the blueberry for lots of great antioxidants. You are sure to love it!
Ingredients:
2 Tablespoons organic chia seeds
1/4 cup organic blueberries (fresh or frozen)
1 Tablespoon organic maple syrup
1/2 cup non-dairy milk ( the coffee shop used coconut milk, I used cashew. Any type you like will work)
Directions:
Place chia seeds and maple syrup in a 1 cup glass jar or glass
In a separate bowl/glass, place the blueberries and smash using a fork (if using frozen berries, place in microwave for about 20 seconds to defrost first)
Add berries and milk to chia seeds
Mix or shake (if using a jar) well. I generally will stir/shake several times over a 5 minute period to ensure the seeds are well mixed as they begin to absorb the milk.
Place in the refrigerator for a minimum of 2 hours and preferably overnight.
Enjoy!
*This recipe can easily be doubled, tripled or more. Though I generally make it in single serving ball jars.