By Aaron Wurm
In a mixing bowl, combine 4 tablespoons of chia seeds with 1.5 cups of unsweetened almond milk, 1 teaspoon of maple syrup, and 1/8 teaspoon of salt. Stir well until the chia seeds are evenly distributed.
Cover the mixture and refrigerate it for at least 2 hours, or overnight, until it thickens to a pudding-like consistency. Stir the mixture after the first 30 minutes to ensure the chia seeds are evenly distributed.
Once the chia pudding has set, give it a good stir to smoothen its texture.
Divide the chia pudding into serving bowls. Top each serving with slices of 1 kiwi, 1 tablespoon of toasted coconut flakes, and 2 tablespoons of chopped walnuts.
Serve immediately or store in the refrigerator for up to 3 days.
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This Breakfast Dessert Vegan recipe is ready in 2 hours 10 minutes and features chia seeds, unsweetened almond milk, maple syrup and other delicious ingredients. Contains 280 calories total.
In a mixing bowl, combine 4 tablespoons of chia seeds with 1.5 cups of unsweetened almond milk, 1 teaspoon of maple syrup, and 1/8 teaspoon of salt. Stir well until the chia seeds are evenly distributed.
Cover the mixture and refrigerate it for at least 2 hours, or overnight, until it thickens to a pudding-like consistency. Stir the mixture after the first 30 minutes to ensure the chia seeds are evenly distributed.
Once the chia pudding has set, give it a good stir to smoothen its texture.
Divide the chia pudding into serving bowls. Top each serving with slices of 1 kiwi, 1 tablespoon of toasted coconut flakes, and 2 tablespoons of chopped walnuts.
Serve immediately or store in the refrigerator for up to 3 days.
Calories per Serving: 280
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