Vanilla-maple chia pudding topped with stewed mango and fresh blueberries. Healthy enough to eat as a snack and sweet enough to satisfy your dessert craving!
Sunshine Chia Pudding
1/4 cup chia seeds
1 cup plant-based milk
2 teaspoons pure maple syrup
1 teaspoon vanilla extract
3 cups frozen mango chunks
3 tablespoons water
Add mango chunks and water to a small saucepan; bring to a boil, then reduce to medium-low heat and simmer for about 15 minutes, occasionally mashing with a wooden spoon, until thickened. Remove from heat and let cool.
Combine chia pudding ingredients in a high-speed blender; blend until very smooth.
Transfer chia pudding to a jar/bowl and top with stewed mango and blueberries.
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