Blueberry Chia Puddings

I must admit, chia pudding is a bit of an obsession of mine. I have mine with blueberries, strawberries, raspberries, sometimes with almond milk, sometimes with coconut milk and I even add some cocoa powder if I feel like something chocolatey. There are endless possibilities for chia pudding but this one is definitely a great basis to give you a good start to the day. I like the idea of storing them in a jar so that you can just take them with you and have on your way to work or the gym in the morning. The perfect start to the day.

100 g blueberries
375 g roasted almond milk
85 g chia seeds
½ tsp vanilla bean paste
50 g maple syrup

For nut crunch

200 g almonds
80 g coconut sugar
1 pinch cinnamon ½ tsp vanilla bean paste
10 g water

Place the blueberries and almond milk in the mixing bowl in the evening. Blitz 10 Sec. / Speed 5. Add the chia seeds, vanilla bean paste and maple syrup and combine 10 Sec. / Reverse Speed 2. Pour the mixture into several glass jars and apply the lid. Refrigerate until the morning.

For the nut crunch

Preheat the oven to 180°C / 160C Fan / Gas Mark 4.

Place the almonds, cinnamon, sugar and vanilla bean paste in the mixing bowl and heat 6 Min./ Varoma / Reverse Speed 1.

Add the water and cook 5 Min./ Varoma / Reverse Speed 1 / No measuring cup. If the almonds start looking dry, add a small splash of water.

Scatter the almonds over a baking tray lined with grease proof paper and bake in the oven ...