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Easy Chia Seed Pudding !!!

we are going to make two kinds of recipes the first in chocolate, Cheers and happy pudding making! and the second in vanilla-flavored : chia seed pudding that’s naturally sweetened and so thick and creamy. Loaded with nutrients and perfect for breakfast, a snack, or dessert!
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Ingrédients
  

First way -- Ingredients Of Chocolate Chia Seed Pudding :

  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 3-5 Tbsp maple syrup
  • 1/2 tsp ground cinnamon (optional)
  • 1 pinch sea salt
  • 1/2 tsp vanilla extract
  • 1/2 cups Almond Breeze Almondmilk Original Unsweetened (or light coconut milk for creamier texture!)
  • 1/2 cup chia seeds

Second way -- Ingredients Of Vanilla Chia Seed Pudding :

  • 1 cup vanilla-flavored unsweetened almond milk
  • 1 cup plain low-fat (2 percent) Greek yogurt
  • 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • 1/4 cup chia seeds
  • 1 pint strawberries hulled and chopped
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup berries

Instructions
 

First way Instructions Of Chocolate Chia Seed Pudding :

  • To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
  • Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
  • Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.

Second way Instructions Of Chocolate Chia Seed Pudding :

  • In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
  • The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
  • Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Notes

Note :
you can also add two the two version of Chia seeds that we propose : Sliced fruit, granola, jam, or nuts for serving
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