- 3 cups water
- 1 cup sprouted almonds
- 1/2 cup chia seeds
- 2 Tbs. agave nectar
- Dash ground cinnamon (Its not in the original recipe, but I like adding fresh vanilla to this also!)
- Put the almonds and 3 cups water in a Vita-Mix or other good blender. Blend until creamy and smooth. Add the chia seeds, agave nectar, and cinnamon and pulse the blender several times just to mix. If it's not sweet enough, add a little more agave nectar.
- Pour the mixture into a bowl and chill for 1 hour or longer to thicken.
- If you prefer a thicker pudding, use less water. This can be made with unsprouted almonds, but if you have sprouted ones, use them. Store in the refrigerator for up to 2 days.
Adapted from Alissa Cohen
From Raw Food Recipes