Blueberry cardamom chia pudding recipe

Ingredients

• 1 tablespoon chia seeds
• 3 tablespoons coconut milk
• ⅓ to ½ cup (35 to 50 g) frozen blueberries
• 2 teaspoons freshly squeezed lemon juice
• 1 tablespoon pure maple syrup
• Pinch of ground cardamom

1. Combine the chia seeds and coconut milk in a bowl. Chill in the fridge, covered, for at least 1 hour, until gelled; overnight is best.
2. Pour the chia-coconut gel into a food processor. Add the blueberries, lemon juice, maple syrup, and cardamom, and blend on the highest setting until smooth. Serve immediately.