Blueberry Cardamom Chia Pudding Recipes

Steps:

• Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

Steps:

• Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
• Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
• In the morning, give it a stir and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.

Steps:

• Put the non-dairy milk, chia seeds, honey, rosewater and cardamom in a medium mixing bowl and stir until the honey has dissolved, about 30 seconds. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
• When ready to serve, check the consistency of the chia pudding and taste for sweetness. If it's too thick for you, add additional non-dairy milk, 1/4 cup at a time, until the desired consistency is reached. Add additional honey if it's not sweet enough for your taste. Divide among 4 to 6 small bowls or glasses and serve cold.