Wash the berries, thaw them if needed, drain well and cut any larger fruit into small pieces.
Stir the almond milk, chia seeds, ground vanilla and maple syrup together thoroughly in a bowl. Leave to stand briefly, then stir again so that the chia seeds spread evenly.
Fold in the berries, or lightly crush some of them and stir them in if you want the pudding fruitier and more colourful.
Cover the mixture and leave it to swell in the fridge until it has clearly thickened. Stir again before serving.
If the pudding is too firm, stir in a little almond milk. If it is too soft, leave it to swell in the fridge a little longer.
Spoon into glasses or bowls and serve well chilled.
Good to know
When mornings need to be quick, this pudding is simply nice to have. It is creamy, fresh and lovely and fruity, without feeling heavy.
Swaps
Almond milk → unsweetened coconut milk from a carton (the drinking kind; often a bit creamier); maple syrup → date paste (more natural sweetness plus some fibre); berries → cherries or plums (also fruity, with polyphenols); vanilla → Ceylon cinnamon (aromatic, with extra plant compounds)
Allergens
Contains nuts from the almond milk; for children, best in a soft, well-soaked texture, and during pregnancy the ingredients are usually unremarkable, as long as everything is washed properly and kept well chilled.
