Almond Cream Chia Pudding

½ cup chia seeds

For the Cream:   

2 cups Unsweetened Almond Milk 

1 Tbl almond butter 

8 Deglet Noor dates or 5 Medjool dates

½ tsp vanilla extract or vanilla bean paste

½ tsp ground cardamom (or cinnamon)

pinch ground sea salt

Toppings:

1 cup fresh/frozen berries

toasted coconut flakes*

1.    Place chia seeds in large glass bowl

2.    In blender, blend “cream” ingredients until smooth; whisk into bowl with chia.

3.    Cover chia mixture and allow to stand at least 15 minutes; seeds will plump and create pudding texture.

4.    Once pudding is set, divide into bowls and top with fresh berries and toasted coconut flakes.

*To toast coconut: place flakes in skillet over medium heat. Stir constantly for 3-5 minutes until lightly browned.

Makes 4, ~½ cup servings

Nutrition info per serving (excludes toppings):

198 calories; 14 g fat (including 4400-4800 mg Omega 3’s);

24 g carbohydrate; 8 g protein; 12 g fiber