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blueberry lemon poppyseed chia pudding

vegan, gluten-free, sugar-free, soy-free
5 from 1 vote
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Course breakfast + brunch, Dessert, Side Dish
Cuisine breakfast + brunch, gluten-free, soy-free, sugar-free, vegan
Servings 1

Ingredients
  

  • 3/4 cup hemp milk or non-dairy milk of choice
  • 1/4 cup blueberries fresh or frozen
  • 4 tbsp chia seeds
  • 1 tsp poppy seeds
  • 1 tbsp raw almond butter
  • 1 tbsp unsweetened coconut shreds more to top with
  • 1/4 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cardamom
  • 1/8 tsp groundn turmeric
  • 1/8 tsp ground ginger
  • 1 pinch sea salt
  • 1/4 avocado to top
  • 1 tsp pumpkin seeds to top
  • 1 tbsp tahini to top

Instructions
 

  • Combine + let sit overnight.
  • Stir the next morning.
  • Top with 1/4 avocado, coconut shreds, tahini + pumpkin seeds.