Strawberry Almond Chia Seed Pudding

Toast your almonds by baking them in a single layer on a baking sheet at 350ºF for 6–8 minutes, stirring once or twice during that time.

Meanwhile, for the pudding, in a medium bowl whisk together almond milk, yoghurt, 2 tablespoons maple syrup, vanilla, and salt. Whisk in chia seeds and allow it to sit for about 30 minutes. Mix again, as the chia seeds may have sunk to the bottom. Cover and refrigerate overnight.

In the morning, serve in individual glasses. For the topping, mix diced strawberries with maple syrup. Gently fold in almonds.

Mound the topping over each glassful of pudding. Serve.