Moroccan Spiced Chia Pudding

Allergens

Nuts

Ingredients

• 1/2 cup chia seeds
• 1 1/2 cups unsweetened almond milk
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon pure vanilla extract
• 1/4 cup chopped almonds, toasted
• 1/4 cup dried apricots, chopped

Instructions

1. In a medium bowl, combine chia seeds, almond milk, sweetener (if using), cinnamon, cardamom, and vanilla extract. Mix well and let sit for 10 minutes, stirring occasionally to prevent clumping.
2. After 10 minutes, the chia seeds should have absorbed most of the liquid and formed a pudding like consistency. Fold in the chopped almonds and apricots.
3. Cover and refrigerate for at least an hour or until set. Serve chilled with a sprinkle of extra almonds and apricots on top.

Chef’s Insight

This dessert is not only keto-friendly but also gluten-free, making it perfect for those with dietary restrictions.

Notes

Adjust the sweetness to your taste by adding more or less honey or maple syrup.