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by Josée Fiset

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chia seed pudding

Chia seed pudding is giving rice pudding and tapioca pudding a run for their money! With its great nutritional value and extreme versatility, many people are choosing it over muesli for breakfast. You can make a snack out of it by adding roasted nuts and berries, or make a dessert with a little shredded coconut and chocolate shavings. But you absolutely have to try this pudding on a crust of bread topped with almond butter and garnished with a raspberry!

Preparation : 5 minutes

Efficiency : 4 servings




1. In a large bowl, whisk the milk, yogurt, maple syrup, vanilla seeds and salt. Mix in the chia seeds.

2. Cover the mixture and refrigerate for 8 hours or overnight, stirring a few times during the first hour. Add milk as needed to the pudding to obtain the desired texture, then pour into small glass dishes.

3. Top with the coconut and chocolate shavings and serve.


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