Chia pudding






For abt 3-4 portions:

2 cups horchata, unsweetened soymilk, almond milk or rice milk
6 Tbs chia seeds
Sweetener of choice: 2 Tbs raw agave, maple syrup (not raw), honey (not vegan)
(or dried dates if you use a blender)
Optional: 2 Tbs raisins, 1 tsp vanilla, 2 Tbs coconut flakes
Cinnamon for dusting

Chia pudding with visible black seeds: Stir chia seeds, horchata or nut milk sweetener and vanilla (and raisins) in a bowl. Refrigerate for about two hours. Seeds will stay mostly on top of the liquid and gelatinize, stir the seeds to evenly distribute in the bowl, then cool for several hours or overnight. The pudding will look like a bowl with tadpoles. To serve, stir in coconut flakes, nuts or dust with cinnamon.

Chia pudding blended: Add chia seeds, horchata or nut milk and vanilla in a blender add sweetener or instead 2-3 dried dates. Blend until the seeds are integrated. Fill in a jar and refrigerate of 4 hours or overnight. When ready to serve, stir well. Spoon into bowls and dust with cinnamon©

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