Coconut Chia Pudding with Almond and Blackberry

Ingredients

• 1/2 cup chia seeds
• 1 cup full-fat coconut milk
• 1 cup unsweetened almond milk
• 1/3 cup sliced almonds
• 1 cup fresh blackberries
• 3 tbsp hemp hearts
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp fine sea salt
• 2 tbsp almond butter

Instructions

1. Toast the sliced almonds in a dry skillet over medium heat for 3 minutes, shaking often. Pull them off the moment they smell nutty and show pale gold edges — sliced almonds go from toasted to burnt in well under a minute.
2. Warm the coconut milk and almond milk in a saucepan over medium heat for about 2 minutes, until steam rises but before it simmers. Warm liquid makes chia gel in minutes instead of hours, which is the whole trick here.
3. Take the pan off the heat and whisk in the almond butter, vanilla, cinnamon, and salt until the almond butter has fully dissolved and the liquid is an even pale tan.
4. Add the chia seeds and whisk hard for 30 seconds, then let it stand 4 minutes. Whisk again partway through — chia clumps as it hydrates, and that second whisk is what breaks up the pockets.
5. It is ready when a spoon dragged through leaves a track that holds its shape for a second before closing. If it is still loose, give it another 2 minutes; it firms up quickly at the end.
6. Divide the blackberries between two bowls, spoon the pudding over them, and top with the toasted almonds and hemp hearts.

Nutrition (per serving)

Calories

646

Protein

21 g

Fat

47 g

Carbs

42 g