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Chia Seed Pudding with Blackberry Chia Compote

For the Pudding
  • 1 cup almond milk 
  • 1/3 cup chia seeds 
  • 1/2 tsp vanilla extract 
  • 1/4 tsp cinnamon 
  • 10 drops liquid stevia (or 1 tbsp liquid sweetener such as agave, maple syrup or honey) 

For the Compote
  • 1 cup blackberries 
  • 1 tbsp chia seeds 
  • 1/4 cup water 
  • 1/2 tsp vanilla extract 
  • 1/4 tsp cinnamon 
  • sweetener, to taste (optional, depending on how sweet your berries are) 


Start by making the pudding. In a medium sized container with a lid, combine almond milk, chia seeds, vanilla, cinnamon, and sweetener.
Close the lid tight. Shake the container vigorously until the almond milk and chia seeds are combined.
Refrigerate for 2-3 hours, at minimum, until you have reached pudding like consistency.
Stir before serving.
To make the blackberry chia compote, combine blackberries, water, cinnamon and vanilla in a small saucepan over medium heat.
Stir the blackberries until they begin to boil. Lower the heat, and lightly mash the blackberries until smaller clumps.
Stir the chia seeds into the mixture until it is thick.
Refrigerate until ready to serve.
To assemble, alternate scooping the chia seed pudding and the blackberry chia compote into a cup and top with a fresh blackberry.


A mason jar works really well for the chia pudding recipe. If you don't have one, any tupperware container with a lid works.
Store chia pudding in an airtight container in the refrigerator for up to 2 days. Stir before serving.
This recipe makes the amount shown in the picture. This is enough to feed two people. Be sure to double the recipe accordingly depending on how many people you would like to feed!
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