Chef Kate’s Happy Buddha Chia Pudding

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Happy Buddha Chia Pudding  

7 tablespoons chia seeds
2 cups unsweetened almond milk
2 tablespoons raw blue agave or maple syrup
1 tablespoon ground flax
2 teaspoons vanilla extract
1 teaspoon cinnamon
Dash of pink sea salt
2 teaspoons bee pollen
1 tablespoon hemp seeds
Blueberries and raspberries for toppings.

Blend almond milk, vanilla, agave, cinnamon, ground flax and sea salt. Add chia seeds and stir with spoon in blender until well incorporated. Allow chia seeds an hour to settle and soak up liquids. Stir as needed until chia seeds are combined and gel like. Serve topped with bee pollen, hemp seeds and fresh berries. Drizzle of honey is optional…and delicious! Happy Buddha Chia Pudding will last up to four days in the refrigerator. Enjoy!

By | 2017-11-07T15:44:03+00:00 July 7th, 2014|Healthy Living Tips|0 Comments

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