1 pint blueberries or strawberries, hulled and chopped
¼ c. sliced almonds, toasted
Instructions
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and ⅛ teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, spoon the pudding into 4 bowls or glasses; mound the berry & almonds on top.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/chia-seed-pudding/