Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chia seeds + 2 tablespoons
  • 2 cups unsweetened vanilla nut milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 3 cups quartered strawberries
  • 1/4 cup pure maple syrup
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cardamom
  • 2 teaspoons arrowroot powder

Instruction

  • Add chia seeds, vanilla nut milk, 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/3 cup maple syrup, and vanilla extract to an airtight container. Whisk together and refrigerate for at least 8 hours or overnight.
  • Make the strawberry-cardamom topping by adding strawberries, 1/4 cup maple syrup, lemon juice, and 1/4 teaspoon cardamom to a medium sauce pan. Heat over medium-low and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
  • Transfer the strawberry mixture to a blender along with 2 teaspoons arrowroot powder (or substitute 1 tablespoon cornstarch) and blend for 30 seconds or until smooth. Return the blended mixture to the sauce pan and heat over medium-low for another five minutes to thicken the sauce. Thicken the sauce by refrigerating overnight.
  • In four small glasses or two larger glasses, create layers of chia pudding and strawberry-cardamom sauce starting with the pudding. I did 6 total layers or 3 layers of each.