Chia Seed Pudding with Mixed Berries and Almonds

Ingredients

• Chia seeds 40 g
• Almond milk unsweetened 250 ml
• Mixed berries (blueberries, raspberries) 100 g
• Sliced almonds 20 g
• Maple syrup 10 g

Method

1. Combine chia seeds and almond milk. In a medium-sized bowl or jar, pour 250 ml of unsweetened almond milk. Add 40 g of chia seeds. Stir well using a spoon or whisk to prevent clumps from forming.
   Tip: Stirring thoroughly at the start helps avoid chia seeds clumping together.
2. Sweeten the mixture. Add 10 g of maple syrup to the chia and almond milk mixture. Stir again to evenly distribute the sweetness.
   Tip: Maple syrup adds natural sweetness and complements the nutty flavor of chia seeds.
3. Let the pudding set. Cover the bowl or jar with a lid or plastic wrap. Place it in the refrigerator and let it chill for at least 4 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like texture.
   Tip: If you’re short on time, stirring the mixture again after 30 minutes can help speed up thickening.
4. Prepare the toppings. While the pudding is setting, wash 100 g of mixed berries (blueberries and raspberries). Optionally, lightly toast 20 g of sliced almonds in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Let cool.
   Tip: Toasting almonds enhances their crunch and flavor but is optional.
5. Assemble and serve. Once the pudding has thickened, give it a gentle stir. Spoon the pudding into a serving bowl or glass. Top with the fresh mixed berries and sprinkle the sliced almonds on top. Serve immediately.
   Tip: For a creamier texture, stir the pudding well before serving.

Pro tips

• Use a jar with a lid for easy mixing and storage.
• If the pudding is too thick after chilling, stir in a little more almond milk to reach your desired consistency.