chia pudding is the perfect portion for your lunch break! prepare it with chocolate almond milk for a mid-day indulgence. these will keep in the fridge up to 7 days after preparing, which makes it the perfect meal prep item.
2 tablespoons chia seeds
1/2 cup chocolate almond milk
1 teaspoon ground cinnamon
1 teaspoon blue agave nectar
2 tablespoons blueberries
0.2 oz raw cacao nibs
- In advance, stir together almond milk with chia seeds. It may require diligent stirring to soak and submerge all the seeds, otherwise they will rise to the top and form the pudding texture.
- Cover and place in refrigerator for at least two hours or overnight. It will take on a tapioca-like consistency as the seeds absorb the liquid and become gelatinous.
- When ready to eat, sprinkle on cinnamon and agave. Stir into the pudding until thoroughly mixed.
- Adorn with selected toppings! This recipe uses blueberries, cacao nibs, and extra cinnamon for a sweet indulgence.
Base Chia Pudding (chia seeds, chocolate almond milk, agave, cinnamon): 160 cals
Fully Dressed: 198 cals