Makes around 6 puddings
3 tablespoons chia seeds
450ml almond milk or diary-free alternative (home-made or shop-bought)
For homemade almond milk:
Soak 75g of almonds overnight and rinse well the next day, discarding the water they were soaked in.
Add to a blender cup along with around 450ml of filtered water, a pinch of sea salt and a tsp of vanilla extract, if desired. Blend using a high-speed blender.
Put the milk through a nut bag or muslin cloth and store in the fridge in a sealed bottle/container for max. three days.
To make the Chia Pudding:
Add the chia seeds to the milk (either homemade or from the shop) and stir well. Leave in the fridge for at least an hour for the seeds to absorb the liquid so the mixture becomes gel-like. You can make your chia seed pudding thicker by adding more seeds, or less to make it thinner.
Spoon some of the mixture into a small glass and chuck a few berries on the top when ready to eat and serve immediately.
I also leave the mixture in a sealed cup in the fridge and eat a few spoonfuls as a snack whenever I feel like it.