I hadn't made chia pudding in like, forever, but recently friends of mine served it for brunch and I immediately missed it. And, in the days following the great physical and mental trial that is moving house, there are only two types of eating to do: getting take out for every meal, or getting busy in your new kitchen.

Chia pudding is easy to whip up, plus it makes the perfect stool (sorry, but it's true!).

This recipe is vegan, gluten-free, grain-free, raw, and refined sugar-free and IT IS AWESOME because you can throw it together in just a couple minutes before bed and feel good about yourself in the morning. I prefer to make this the night before so it has time to thicken up.

Makes: 4-6 servings, Prep: 5 Minutes

Ingredients:

3 cups unsweetened almond milk
1/2 cup chia seeds
2 teaspoons coconut sugar or pure maple syrup

Directions:

Whisk almond milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again to prevent clumping.
Cover and put in the fridge for 3-4 hours or overnight.
Stir, then portion into bowls and add your toppings (fruit, nuts, cinnamon, etc.) Leftovers will keep in an airtight container in the fridge for 3 to 4 days.