Active time for this recipe is 10 minutes, and the total time is 8 hours and 10 minutes. It serves 1 person. The nutrition profile of this recipe includes being sesame-free, diabetes-appropriate, dairy-free, soy-free, high-fiber, heart-healthy, vegan, vegetarian, egg-free, and gluten-free.

Almond milk can be a suitable substitute for cow's milk if you have a dairy allergy, although it does not provide the same nutritional benefits as cow's milk, especially in terms of protein. Almond milk is fortified with calcium and vitamin D, similar to cow's milk. Homemade almond milk may not offer as many nutrients.

It is recommended to choose unsweetened almond milk to avoid excessive sugar intake. Almond milk contains vitamin E, which supports immune function and cardiovascular health. Calcium and vitamin D in almond milk also promote bone health.

Chia seeds are highly nutritious, containing fiber, healthy omega-3 fats, antioxidants, and protein. They also provide calcium and iron. Regular consumption of chia seeds has been associated with a healthy heart, reduced cholesterol levels, decreased chronic inflammation, and improved blood sugar control.

You can use a different type of milk in this recipe. While almond milk is called for, you can substitute it with rice, soy, unsweetened coconut, or cashew milk.

Alternatively, you can use whole milk or reduced-fat milk. Keep in mind that different milks may alter the flavor and consistency of the pudding, so you may need to adjust the amount of liquid and experiment with flavorings.

This recipe allows for various substitutions. In addition to swapping out almond milk for another type of milk, you can use either black or white chia seeds, or a combination of both. Maple syrup can be replaced with honey, white or brown sugar, or jam. Vanilla extract can be substituted with almond or coconut extract, cocoa powder, ground cinnamon, or ground cardamom. You can also use different fruits such as sliced bananas, diced apples, or diced mango, and add flaked coconut for added flavor and texture.

To store chia seeds, seal them in glass or plastic containers in the refrigerator. This will keep them fresh and maintain their nutritional integrity for up to a year. Discard chia seeds that have white or multicolored powdery patches and a musty smell.

Chia seed pudding is made from tiny chia seed pearls, which come from a desert plant native to central and southern Mexico. When added to liquid and allowed to set, chia seeds absorb the liquid and create a thick and creamy consistency similar to tapioca pudding.

Chia seed pudding is suitable for meal prepping as it can be frozen and thawed easily.

You can make a larger batch and freeze individual servings for up to three weeks. Just make sure to allow enough time for the chia seeds to gel before transferring the pudding to the freezer.

The recipe requires 1/2 cup of unsweetened almond milk, 2 tablespoons of chia seeds, 2 teaspoons of pure maple syrup, 1 teaspoon of vanilla extract, 1/2 cup of fruit (such as sliced strawberries, blueberries, or raspberries), and 1 tablespoon of nuts (such as sliced almonds, chopped pistachios, or pecans).

To prepare the recipe, mix almond milk, chia seeds, maple syrup, and vanilla extract in a small bowl. Cover and refrigerate for at least 8 hours or up to 3 days. When ready to serve, top with fruit and nuts.

You can make this recipe ahead of time and store it in an airtight container in the refrigerator for up to 3 days.