Ginger-Berry Chia Seed Pudding

Ginger-Berry Chia Seed Pudding

Makes 1 serving

Ingredients

• 1/2 cup + 2 tablespoons almond milk (or the milk of your choice… coconut, soy, or cow’s milk works great, too.)
• 2 teaspoons maple syrup
• 2 tablespoons chia seeds
• 6 – 8 raspberries, blackberries or blueberries, plus more for topping
• 1/2 teaspoon finely grated orange zest
• 1/4 teaspoon finely grated fresh ginger
• 1/8 teaspoon vanilla extract
• pinch of kosher salt
• nuts or seeds for topping (I love a mixture of slivered almonds and hemp seeds.)

Instructions

1. In a mason jar or other container with tight fitting lid, combine almond milk and maple syrup. Shake to combine.
2. To the jar, add next 6 ingredients. Shake well, then refrigerate for at least 4 hours or overnight. During the first 2 hours of chilling, shake well every 30 minutes to evenly distribute the chia seeds. The pudding is ready when it’s very thick.
3. Pudding keeps for up to 3 days in the fridge.

Source: camillestyles