|400 ml||rice milk|
|350 g||frozen strawberries|
|100 g||agave syrup|
|2||vanilla bean pods|
|8 tbsp||chia seeds|
In a large saucepan, bring rice milk, vanilla bean pods, cinnamon stick, and agave syrup to a boil.
Pour rice milk into a large bowl. Discard vanilla bean pods and cinnamon stick. Add chia seeds and allow to soak for approx. 15 – 20 min.
Spoon chia pudding into jars for serving.
Add frozen strawberries and lemon juice to a small saucepan. Bring to a boil over medium heat and cook for approx. 5 min. Purée berry sauce and pass through a fine sieve.
Spoon a thin layer of berry sauce on top of pudding.
Garnish pudding with fresh blueberries. Enjoy!