Blueberry Chia Pudding

• tempo total: 2 hours 5 minutes

Ingredientes

1 cup blueberries frozen (thawed), or fresh

1 tablespoon lemon zest (about 1 large lemon)

1 tablespoon maple syrup optional

1 cup nondairy milk

½ teaspoon cinnamon

1 teaspoon vanilla extract

6 tablespoons chia seeds

For the walnuts cream (optional):

1 cup walnut pieces

¾ cup nondairy milk

3 Medjool dates pitted

1 ½ teaspoons vanilla extract

¼ teaspoon cinnamon

Instruções

Mash berries: Transfer the blueberries to a 2-cup measuring cup. Add the lemon zest and maple syrup (if using). Mash the blueberries until mostly smooth with some whole blueberries remaining. Add the milk, cinnamon, and vanilla. Mix well to combine. Add more milk until the mixture equals 1 ½ cups.

Add chia seeds: Transfer the blueberry milk to a large container with a lid. Add the chia seeds and mix well to fully incorporate. Set aside for 5 minutes. Mix again, and cover. Refrigerate for at least 2 hours.

For the walnut cream: To a blender, add the walnut cream ingredients: walnut pieces, ¾ cup nondairy milk, dates, and vanilla. Blend until creamy. Store in an airtight container and refrigerate for up to 4 days.

Optional: Transfer the berry chia pudding to four single-serve containers, adding more milk as needed until the desired texture. Top with walnut cream. Refrigerate for up to 4 days.

Comment "😍" if you want to try this!