Chia Seed Pudding

In a bowl or a jar with a lid, mix 60 g chia seeds with 300 ml almond or coconut milk, 2 tbsp honey, and 1 tsp vanilla extract.

Stir thoroughly (or seal the jar tightly and shake) until the mixture is smooth.

Let the mixture sit for 10-15 minutes at room temperature, then stir again to break up any lumps that may have formed.

Cover the container with a lid or plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

In the morning, take the pudding out of the fridge and stir; if the consistency is too thick, add a little more milk.

Divide the pudding between two serving glasses or bowls.

Top with fresh berries — strawberries, blueberries, and raspberries.

Sprinkle with sliced almonds or nuts.

Garnish with fresh mint leaves and serve immediately.