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6 tablespoons Organic Chia Seeds
2 teaspoons Coconut Sugar
2 cups unsweetened almond milk
3 teaspoons vanilla extract
(or the seeds of 1 vanilla bean)
1 punnet (250g) fresh strawberries, stems removed and sliced
3 tablespoons Coconut Sugar
Flaked almonds (optional)
Thoroughly clean 6 small jars of about ½ cup capacity each (if you don’t have any, you can make the chia pudding in one large bowl, or 3 x 1 cup capacity glasses. Adjust method accordingly).
Place 1 tablespoon chia seeds into each jar with a pinch of coconut sugar (about 1⁄3 of a teaspoon) and ½ a teaspoon of vanilla extract.
Top the chia seeds with about 1⁄3 a cup of almond milk.
Place the lids on the jars and shake well (or stir well if your jars don’t have lids).
Place in the fridge overnight to set and serve with macerated strawberries.
Place sliced strawberries and coconut sugar in a medium bowl. Stir well.
Cover the bowl and allow to sit in the fridge for a minimum 6 hours, ideally overnight.
Serve on top of your chia puddings with some of the liquid from the strawberries and flaked almonds to finish.
Photo by Nataliezee.com
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