Blackberry Chia Seed Pudding (Whole30-approved)

This is literally the easiest thing to make. I love recipes where you typically have all of the ingredients on hand and this is one of those. Not only is it Whole30 approved (yay!), but it's also easily adapted based on your preferences. The finished product is a perfect for a weekday snack - enjoy!

Ingredients:

1 cup blackberries (or whatever berry you prefer or have on hand - I more often than not just use frozen berries pureed in the blender with a little bit of the milk below)

6 tablespoons chia seeds

2 cups unsweetened milk (I typically use almond or coconut but if doing Whole30, use coconut)

1/2 tsp vanilla extract (be sure to use 2 vanilla beans or non-alcoholic vanilla extract if doing Whole30)

2 Tbls unsweetened shredded coconut

Optional: 10 raw, unsalted pistachios, chopped

Directions:

1. In a small mixing bowl or blender, smash the berries with a fork or blend until they’re the consistency of a thick jam. 

2. Add chia seeds, milk, vanilla extract, and shredded coconut. Stir everything together to combine, then transfer to a small airtight container and refrigerate overnight. 

Recipe yields 3 mason jars of pudding.

If you're a pistachio lover, roughly chop the pistachios and sprinkle them over the chia pudding when you're ready to eat. Enjoy!