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Pom-Rasberry Chia Puddin' - Jenna Carperter

Pom-Rasberry Chia Puddin’

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Pom-Raspberry Chia Puddin’
2 cups almond milk
½ cup chia seeds
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ tsp cinnamon
pinch of pink salt

Place milk in a medium bowl, slowly stir in chia seeds (to avoid clumping), add other ingredients and mix together. Taste and adjust sweetener to your preference. Let sit 5 minutes in the fridge. Refrigerate 30 minutes until set.
Pom-Raspberry Chia Jam
1/2 cup pomegranate seeds
1 cup raspberries
2 tablespoons chia seeds
4 drops stevia
In a small bowl mix and mash fruit along with sweetener of your liking. Add a few drops of water or cold hibiscus tea and then stir in chia seeds, let sit for a few minutes.
Grab a few small glass jars and spread nut butter in the bottom. Add the chia puddin and then the jam. Top with cacao nibs. Eat within 1 week of making.



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