I strongly dislike runny chia pudding. Here is how to make it really thick.
• 3 cups homemade almond milk (this is the secret, the recipe is below)
• 9 tbsp chia seeds
• 3 tbsp maple syrup
• 1 and 1/2 tsp vanilla extract
• Fresh berries
• Granola (I used my recipe from Eating Whole)
1. In a 32 oz. mason jar whisk together the milk, chia seeds, maple syrup and vanilla. Whisk every 5 minutes for 15 minutes total. Once well incorporated, put the lid on and place in your refrigerator overnight or at least 4 hours.
2. Once thickened, stir once more. Assemble your bowl and garnish with any toppings ha from the list above.
makes 4 cups.
Homemade Almond Milk - the key to a really thick chia pudding
• 4 cups water
• 1 cup raw almonds (soaked & drained)
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• a pinch of salt
• a nut milk bag or a large piece of
cheesecloth for straining the milk
1. Add all ingredients to a high speed blender, blend on high for at least 1 minute.
2. Carefully pour the mixture through the cheesecloth or nut milk bag over a large bowl & then transfer the milk to a glass jar or bottle with a lid. Discard the pulp (or keep for another recipe).
3. Keep in the fridge in the glass container tightly sealed. This will last about 5 days. The mixture will separate, so just shake or stir each time before enjoying.
makes a little over 4 cups.
Watch the video version here:
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