Strawberries 'n' Cream Chia Pudding
1/2 cup chia seeds
2 cups coconut milk (any non-dairy milk will do)
3 tablespoons maple syrup or agave nectar
1 teaspoon vanilla extract
1 cup strawberries (fresh, frozen or thawed)
sprinkle of chopped almonds (optional, for topping)
In a large glass jar (quart sized works perfectly), combine chia seeds, milk, maple syrup, & vanilla. Put the lid back on and vigorously shake the jar until everything is well mixed. If large chunks of chia seeds seems to be stuck to the bottom (which sometimes happens and is totally normal), open the jar and use a spoon to scrape the chia seeds off the side, and shake again to reincorporate them. Put the jar in a cool place, like the fridge (or if you live where I live right now, outside on the porch will be cold enough) and let it sit and gelatinize for at least 2 hours. Once ready, pull the jar out, give it one more good shake, and pour into a serving dish. Top with strawberries and a sprinkle of almonds, and enjoy! Makes about 4 servings, saves in the fridge for about a week.