As well as making Chia Seed Pudding, try adding 1-2 tablespoon of chia to your morning granola, oatmeal, and smoothies, or sprinkle on salads for some extra crunch. Keep chia seeds in a cool, dry place such as the pantry or fridge.
Note: Once they sit in liquid for a little while, they become gelatinous.
1 cup almond milk
1 -2 tablespoons almond butter
1 teaspoon of vanilla or almond extract
2 Medjool dates (or a little maple syrup for sweetness)
6 Tablespoons of chia seeds
Put the almond milk, almond butter, dates and vanilla or almond extract into a blender and blend until smooth.
Pour the mixture into a glass bowl and add the chia seeds and stir really well. Put the mixture into the fridge and let it sit for a few hours or overnight until it thickens. Stirring the pudding half-way through the sitting time will give it a better consistency.