It’s quick, tasty, a bit weird looking at first to the newbie, but nonetheless a sweet treat that is truly worth trying and if you’ve seen the title you already know what I’m sharing with all of you today here on AMGR and it’s my Chia Seed Pudding Summer Recipe that takes just a minute to whip up and the rest is just chilling time and I absolutely love it! So if this recipe is piquing your interest keep scrolling for more on this recipe.
What you’ll need
8 Tablespoons of Chia Seeds
Sweetener of your choosing
1 1/2 cups of macadamia unsweetened vanilla milk
2 tablespoons of Mexican Vanilla Extract
2 Tablespoons of Triple Berry Preserves
In the first step you’re going to get started by adding 8 tablespoons of Chia seeds into your mixing bowl along with one and a half cups of macadamia unsweetened vanilla milk or a milk of your choosing as well as two cap fulls of Mexican Vanilla which is a must for this recipe.
Now folks you’re going to use your preferred sweetener and the one I am using for my Chia Seed Pudding Summer Recipe is maple syrup and I’m using three tablespoons, however you can use as little or as much as you like. Once all of your ingredients are in your mixing bowl, mix everything together with a whisk until there are no clumps and all ingredients are evenly combined then you can move onto step 3.
In this step add two tablespoons of a triple berry jam/preserve into the bottom of each of your jars creating a thin layer of the preserves and then pour your Chia Seed Pudding mixture over it leaving about half of an inch of free space at the top of your jar.
Place your Chia Seed Pudding in the fridge overnight to set and if you want a richer, creamier texture pudding keep in your fridge for a total of 48 hours before enjoying.
And finally you’re Chia Seed Pudding Summer Recipe is done just top your Chia Seed Pudding off with some of your favorite toppings from fresh fruits, shredded coconut, whatever you can dream up the choice is yours enjoy!