Ingredients:

  • 1/2 cup (120 g) Chia Seeds (black or white)
  • 2 cups (480 ml) Unsweetened Almond or Oat Milk (cold)
  • 1/4 cup (60 ml) Maple Syrup or Agave
  • 1 tsp (5 ml) Pure Vanilla Extract
  • Pinch Fine Sea Salt
  • 1/2 tsp (2 g) Fresh Lemon Zest
  • 1/2 cup (75 g) Diced Strawberries
  • 1/4 cup (40 g) Lightly Crushed Raspberries
  • 1/4 cup (40 g) Whole Blueberries
  • 1/2 cup (75 g) Mixed Berries (for topping, optional)
  • 1/4 cup (30 g) Toasted Sliced Almonds or Granola (for topping, optional)

Instructions:

  1. Combine the Liquids: In a large mixing bowl or jug, combine the cold almond/oat milk, maple syrup, vanilla extract, and sea salt. Whisk vigorously until the sweetener and salt are fully dissolved.
  2. Add the Chia Seeds: Slowly pour the 1/2 cup of chia seeds into the liquid mixture while continuously whisking. This is vital to prevent clumping.
  3. The 5-Minute Re-Whisk (Essential Tip): Let the mixture sit undisturbed for 5 minutes. Then, whisk the mixture thoroughly again for 30–60 seconds, scraping down the sides and base to ensure no dry seeds are stuck. This step guarantees a silky texture.
  4. Integrate the Berries: Gently fold in the prepared diced strawberries, crushed raspberries, whole blueberries, and the lemon zest. The crushed raspberries will slightly stain the mixture, giving it a lovely pink hue.
  5. Portion and Chill: Divide the mixture evenly into four serving jars or a single large container. Seal the containers tightly.
  6. Seal and Rest: Transfer the pudding to the refrigerator and chill for at least 4 hours, or preferably overnight (8–12 hours), until the mixture is thick, creamy, and holds its shape.
  7. Check Consistency: Before serving, check the pudding. If it is too thick, stir in 1–2 tablespoons of extra milk until the desired consistency is achieved.
  8. Layer and Garnish: Layer the pudding with the remaining fresh mixed berries. Garnish each pot with a sprinkle of toasted sliced almonds or a light scattering of crunchy granola. Serve cold.