Delicious vanilla chia seed pudding with a tasty fall twist! This no-fuss pudding is the perfect grab-and-go breakfast for when you're on the run. For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
Vanilla Chia Seed Pudding
Rinse the soaked almonds well and combine with water in a high-powered blender. Add the dates, salt, vanilla bean paste, cinnamon, ginger, and cloves and blend on high for 1 – 2 minutes until the almonds are liquefied.
Strain the liquid in a fine mesh bag, gently squeezing to extract all of the moisture. Split equally into 4 jars (each with about ¾ cup of spiced almond milk). Into each, stir a scant 1/4 cup of chia seeds and mix well until the seeds start to expand and they no longer float to the bottom or top of the jar. Refrigerate for a few hours until the mixture has thickened into pudding.
Optional: to serve, layer with blackberries, granola, and blackberry jam.