• 2⁄3 cup chia seeds
• 2 cups nut milk of choice (page 83) or coconut milk (page 86)
• 1⁄4 cup raisins, chopped
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 1 teaspoon freshly grated ginger
• 1 teaspoon vanilla extract
• Pinch of sea salt

• Stir all ingredients together until thoroughly combined. Allow to soak in the refrigerator for

  at least 2 hours or overnight.

  
  

• Serves 6

If you’ve never had chia pudding, it is a must-try. Chia pudding has the texture of tapioca.We chose the cinnamon raisin version because it doubles as a delicious breakfast or dessert. Feel free to experiment with flavor combinations on your own.