Blueberry Cardamom Chia Pudding

• 2 1/2 cups almond milk (or other non-dairy milk)
• 1 cup fresh blueberries
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cinnamon
• 1/4 cup maple syrup or 1/4 cup agave syrup
• 1 teaspoon pure vanilla extract
• 1/2 cup chia seeds
• fresh blueberries (optional)

1. Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
2. Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
3. In the morning, give it a stir and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.

almond milk, fresh blueberries, ground cardamom, cinnamon, maple syrup, vanilla, chia seeds, fresh blueberries

Taken from www.food.com/recipe/blueberry-cardamom-chia-pudding-504817 (may not work)