Strawberry Chia Seed Pudding

In a medium bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk well to ensure no clumps form and the chia seeds are evenly distributed.

Wash and hull the strawberries. Reserve about 100g for garnish, then mash the remaining 300g with a fork or potato masher until desired consistency is reached.

Divide the mashed strawberries evenly among four serving glasses. Pour the chia seed mixture over the mashed strawberries in each glass.

Cover the glasses and refrigerate for at least 2 hours, or preferably overnight, until the pudding has thickened to a creamy consistency.

Before serving, slice the reserved fresh strawberries and sprinkle with sliced almonds over each pudding. Serve chilled.