- Chia Seed Pudding:
- 1/4 cup chia seeds
- 1 cup almond milk
- 1/2 tablespoon maple syrup
- 1/4 teaspoon vanilla extract (optional)
- Blackberry Compote:
- 2 cups fresh or frozen blackberries
- 1 teaspoon lemon juice, fresh
- 1/4 cup sugar
Chia Seed Pudding Instructions:
Combine the chia seeds with the almond milk, maple syrup and vanilla in a small lidded container. Refrigerate for 10-15 minutes and then mix to break up the chia seeds. Place back in the refrigerator for at least 2 hours, but overnight is preferred. Once the chia seed pudding is set, layer with the blackberry compote in a small glass or mason jar and enjoy.
Blackberry Compote Instructions:
Add the blackberries, juices and sugar to a small saucepan and bring to a simmer over medium heat. Once mixture is bubbling, reduce heat to medium-low and use a wooden spoon to muddle and mash the fruit. Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing the fruit to combine. Let the compote cool at room temperature before storing in the fridge.