Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 cup (245g) plain Greek yogurt
  • 1 cup (240ml) unsweetened almond milk
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (30ml) lemon juice
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 pinch sea salt
  • 1/2 cup (75g) fresh blueberries
  • 1/4 cup (30g) fresh raspberries
  • 6 fresh mint leaves
  • 2 tbsp (15g) sliced almonds

Instructions:

  1. Whisk together the Greek yogurt, almond milk, maple syrup, lemon juice, vanilla extract, and salt in a medium bowl until the mixture is completely smooth with no yogurt lumps.
  2. Fold in the chia seeds and lemon zest. Use the whisk to ensure the seeds are evenly distributed throughout the liquid.
  3. Pour the mixture evenly into four glass mason jars.
  4. Let the jars sit on the counter for 15 minutes until the seeds begin to swell slightly.
  5. Give each jar a quick, vigorous stir to break up any clumps that formed while sitting.
  6. Seal the jars with lids and refrigerate for at least 4 hours until the pudding is thick and holds its shape.
  7. Prepare the toppings by slicing the almonds and washing the berries.
  8. Top with fresh blueberries, raspberries, sliced almonds, and mint leaves until the colors look vibrant and balanced.