Strawberry Almond Chia Seed Pudding

• FOR THE PUDDING:
• 1 cup Unsweetened Vanilla Almond Milk
• 1 cup Soy Or Other Plant Based Yoghurt
• 2 Tablespoons Maple Syrup For Pudding
• 1 teaspoon Vanilla Extract
• 1/8 teaspoons Salt
• 1/4 cups Black Chia Seeds
• FOR THE TOPPING:
• 1/4 cups Thinly Sliced Almonds
• 1-1/2 cup Fresh Strawberries, Diced
• 4 teaspoons Maple Syrup, For Topping

1. Toast your almonds by baking them in a single layer on a baking sheet at 350u0b0F for 6-8 minutes, stirring once or twice during that time.
2. Meanwhile, for the pudding, in a medium bowl whisk together almond milk, yoghurt, 2 tablespoons maple syrup, vanilla, and salt. Whisk in chia seeds and allow it to sit for about 30 minutes. Mix again, as the chia seeds may have sunk to the bottom. Cover and refrigerate overnight.
3. In the morning, serve in individual glasses. For the topping, mix diced strawberries with maple syrup. Gently fold in almonds.
4. Mound the topping over each glassful of pudding. Serve.

vanilla almond milk, yoghurt, maple syrup, vanilla, salt, ubc, ubc, fresh strawberries, maple syrup

Taken from tastykitchen.com/recipes/desserts/strawberry-almond-chia-seed-pudding/ (may not work)