Strawberry Chia Pudding

This creamy Strawberry Chia Pudding is a guilt-free treat you can enjoy for dessert, snack, or even breakfast. It’s perfect for any day but makes a great Valentine’s Day treat with the fresh strawberries. It’s naturally gluten-free and paleo. I use coconut milk for a dairy free pudding, but regular milk or another milk substitute can be used.

I haven’t tried this with thawed, frozen strawberries, but it should work. You will probably need to cut back on the liquid some, though.

Yield: 4 servings

Strawberry Chia Pudding

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Ingredients

• 2 cups coconut milk or almond milk (or milk of choice) 
• 1 pound fresh Strawberries
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup chia seeds
• Fresh strawberries and/or coconut flakes to garnish

Instructions

1. Slice the top off the strawberries or hull them. And then roughly chop.
2. In a blender or food processor, combine the chopped strawberries, milk, maple syrup, and the vanilla extract. Blend or process on high till smooth.
3. Add the chia seeds and pulse gently so that it is well distributed.
4. Pour into serving bowl or cups. Cover and refrigerate for anywhere between an hour to overnight.
5. Serve chilled with fresh strawberries and/or coconut flakes.