Ingredients
Method
Whisk the Chia Pudding Base
- In a large glass bowl or 4-cup measuring pitcher, whisk together the chia seeds, unsweetened almond milk, full-fat coconut milk, maple syrup, vanilla bean paste, and sea salt until thoroughly combined and no seeds settle at the bottom.
- Let the mixture sit at room temperature for 10 minutes. Whisk vigorously a second time with a fork or mini whisk for 60 seconds. (This critical double-whisk step breaks up any seed clusters and prevents settling!).
Chill & Set Overnight
- Cover the bowl tightly with a lid or plastic wrap (or divide evenly into 4 individual 8-ounce glass mason jars).
- Refrigerate for at least 4 hours, or preferably overnight (8 to 12 hours), until the chia seeds absorb the liquid and transform into a thick, spoonable pudding consistency.
Layer & Garnish
- Give the chilled chia pudding one final gentle stir. If you prefer a thinner consistency, stir in 1 to 2 tablespoons of extra almond milk.
- Layer into jars alternating between creamy vanilla chia pudding and crushed fresh raspberries.
- Top with fresh blueberries, toasted sliced almonds, coconut flakes, and a warm drizzle of creamy almond butter. Enjoy cold!