- 1/2 cup chia seeds
- 2 cups unsweetened plain almond milk
- 2 Tbsp granulated erythritol-based sweetener (like Swerve)
- 1 tsp pure vanilla extract
- 1/4 cup sliced almonds
- 1/4 cup blackberries
- 1/4 cup raspberries
- 1/4 cup toasted coconut flakes
- In a medium bowl, mix together the chia seeds, almond milk, sweetener, and vanilla extract. Cover and refrigerate overnight, stirring occasionally.
- Toast the almonds: Preheat the oven to 350°F (175°C). spread the sliced almonds in one layer on a rimmed baking sheet. Bake for 4 minutes, shake and toss, continue baking until golden brown, and fragrant, 5 to 10 minutes more, checking frequently to avoid overcooking. Immediately transfer the almonds to a plate to cool.
- To serve, set aside half of the berries, then distribute the remaining berries among 4 glasses. Stir the chia pudding, then add one-quarter of it to each glass, top with the remaining berries. Garnish with the toasted almonds and coconut and enjoy.
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