Chia Seed Pudding

I recently visited my friend Stacy, owner of Loca Vivant Kitchen, to say hello and try their weekly special:  chia seed pudding.  Made with coconut cream, vanilla, and their freshly made in-house almond milk, it was a great afternoon snack--not too sweet, and filling without being heavy.  I loved it so much she graciously gave me the recipe! It has no sweeteners, is vegan and gluten-free, and only takes four ingredients.  

So if you're not local, or if you don't feel like waiting for the next time it's on special, give it a try!  And be sure to check out her Instagram page to learn about their weekly gluten-free bread and pastry offerings!

LVK's Chia Seed Pudding:

• one (14oz) can of coconut cream

• 14oz almond milk (fill up the coconut cream can)

• 1/2c chia seeds

• 2tsp vanilla

  
  Directions:  Combine ingredients and stir until the chia seeds are incorporated and don't sink to the bottom.  Refrigerate for a few hours/overnight, until pudding is set.  
  Top with granola, berries, or whatever else floats your boat.