Ingredients:
- 1/2 cup chia seeds (80 g)
- 3 cups unsweetened almond milk (or other milk of choice) (720 ml)
- 3 tbsp pure maple syrup or honey (45 ml)
- 1 tsp pure vanilla extract (5 ml)
- Pinch fine sea salt
- 1 cup frozen mixed berries (or fresh) (150–170 g)
- 1 tbsp lemon juice (15 ml)
- 1–2 tsp maple syrup (5–10 ml), optional
- 1 cup fresh triple berries (strawberries, blueberries, raspberries), sliced as needed (150–170 g)
- 2 tbsp toasted sliced almonds or hemp hearts (approx. 14–18 g)
- Fresh mint leaves and lemon zest (optional)
- 2 tbsp hemp seeds (18 g) (optional)
- 1 tbsp ground flaxseed (7 g) (optional)
- 1 small scoop (about 20 g) vanilla protein or collagen powder (optional)
Instructions:
- Make the berry purée (optional): Combine 1 cup frozen mixed berries, 1 tbsp lemon juice, and 1–2 tsp maple syrup in a blender and blitz until smooth. Alternatively, simmer briefly to macerate or strain for a smoother texture. Cool to room temperature.
- Combine the pudding base: In a medium bowl whisk together 3 cups almond milk, 3 tbsp maple syrup, 1 tsp vanilla extract, and a pinch of fine sea salt until combined.
- Add 1/2 cup chia seeds to the milk mixture and whisk thoroughly to prevent clumping.
- Let the mixture rest 5–10 minutes, then whisk again to break up any clumps. Pour into airtight containers or 4 serving jars.
- Chill until set: Refrigerate for at least 4 hours or preferably overnight. Pudding should thicken to a spoonable, custard-like consistency and coat the back of a spoon.
- Layer and finish: Spoon a few tablespoons of berry purée into the bottom or middle of each jar, top with chia pudding, then add 1 cup fresh triple berries divided among jars. Sprinkle toasted almonds or hemp hearts, lemon zest, and mint. Stir optional boosters (hemp seeds, ground flaxseed, or protein powder) into the base before chilling or sprinkle on top.
- Serve or store: Serve chilled. Store covered in the fridge up to 4–5 days; stir in a splash of milk before serving if it thickens.