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Cardinal Chia Pudding



 - 1/2 cup peaches (diced or pureed)

 - 1/4 cup raspberries

 - 1 cup milk (dairy or coconut)

 - 2 pitted dates

 - 1/4 cup chia seeds

 - Flaked almonds (garnish optional)

 - Fresh mint



Divide the diced peaches and raspberries evenly into two glass or jars. Blend the milk and two dates until smooth. Pour sweetened milk into a small mixing bowl. Stir the milk, chia seeds until it becomes a thick pudding. Stir constantly for 3 - 4 minutes then let stand for about 5 minutes to thicken. Pour the chia mixture on top of the peaches and raspberries in even portions. Allow to set for at least 4 hours in the fridge or overnight.

You can make a double batch and have snacks on hand for four days. Be sure to cover if you are storing over one day, or make portions in small jars and seal with lid. It will last three days in the fridge, covered.

Serve with a sprinkle of flaked almonds and fresh mint.


Click here to find more delicious recipes in our latest edition of Chapter Magazine.


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