Ingredients:

  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract

Instructions:

  1. In a jar or small bowl, combine the chia seeds and unsweetened almond milk using the critical 1:4 ratio. Add the maple syrup and vanilla extract.
  2. Stir the mixture vigorously for at least 30 seconds to ensure the seeds are separated and fully coated. This prevents clumping and ‘sludge’ formation.
  3. Let the mixture rest for 5 minutes (this is the active prep time). Stir thoroughly a second time. This secondary stir is essential to catch any seeds that settled at the bottom before they gel fully.
  4. Cover the mixture and refrigerate for a minimum of 2 hours and 5 minutes (PT125M total time), or ideally overnight, until the pudding has achieved a thick, velvety, tapioca-like consistency.