Winter citrus chia pudding
serves 1-2

3 tablespoons chia seeds
1 cup unsweetened vanilla almond milk, or unsweetened nut, seed, hemp or flax milk of choice (we use Malk)
1 teaspoon maple syrup
zest of 1/2 lemon
1 scant teaspoon lemon juice

to serve:
diced oranges, tangerines, clementines or grapefruit (~1/4 cup per serving)
toasted coconut flakes (1-2 tablespoons per serving)


Directions

1. In a large glass jar with a tight-fitting lid, whisk together the almond milk, maple syrup, lemon zest and juice. Add the chia seeds and stir well for ~3-5 minutes so that the chia is evenly distributed and not clumping to the sides or bottom of the jar. Cover with lid and refrigerate for at least 4 hours, preferably overnight.

2. Before serving, remove chia pudding from refrigerator and stir well to break up any clumps of chia seeds that may have formed. If the pudding seems too thick and chia seeds are clumping together, add more almond milk, 2 tablespoons at a time, to reach desired consistency.

3. Serve topped with toasted coconut flakes and diced citrus - enjoy!

Note: chia pudding (without toppings) will keep well in the refrigerator for up to 5 days, making this a great option for make-ahead breakfast or snack on-the-go.