Easy overnight pudding. Layered with sweet fruit and crunchy superfood toppings. Perfect for taking on a nature outing. Dairy-free, Sugar-Free and Gluten-Free.
1tsp.vanilla or half each vanilla and almond extract
1TBhoney, agave or maple syrup
Toppings
3cupsdiced fresh fruit
1TB.cacao nibs
1TBtoasted coconut chips, Dang brand preferred
2TB.chopped walnuts or pecans
Instructions
Make Chia Pudding
Place 1 ½ cups coconut milk or homemade nut milk, 1 tsp. vanilla or half each vanilla and almond extract, 1 TB honey, agave or maple syrup and 5 TB black chia seeds in a container with a tight lid. Shake immediately so chia seeds don't clump. Shake every minute or two until chia seeds remain dispersed throughout the milk. This usually takes about 5 minutes.
Alternatively, mix pudding in a bowl with a whisk. Mix every minute or so until chia seeds remain dispersed throughout.
Once the chia seeds no longer settle to bottom of mixture, place the pudding in the refrigerator and chill overnight.
Add Toppings
In the morning, divide 3 cups diced fresh fruit and use half to cover the bottom of two containers. Divide chilled pudding between the containers. Top pudding layer with remaining fruit.
Sprinkle 1 TB. cacao nibs, 1 TB toasted coconut chips, Dang brand preferred , and 2 TB. chopped walnuts or pecans over the top of the pudding in the two containers.
Cover containers securely and they are ready to travel.
Notes
Recipe Tips
The secret to a smooth chia pudding is whisking or shaking it vigorously every minute or so when first mixed. A bowl and whisk works. However, a container with a tight lid has one advantage. It eliminates having to use and wash utensils to mix the pudding. Then, you won't have the mess of little chia seeds stuck to your counter or sink when you clean up.