Chia Pudding Breakfast Bowls

Here is a simple and delicious chia pudding from Dr. William Cole’s latest book, Ketotarian.
Prep: 5 minutes
Chill: 20 minutes
Protein: 11 g
Net Carbs: 9 g
Fats: 23 g
Serves 2
¼ cup unsweetened almond milk*
¾ cup full-fat coconut milk
¼ teaspoon vanilla extract
4 drops liquid stevia
2 tablespoons chia seeds
1 tablespoon hemp protein powder
½ cup fresh blueberries
2 teaspoons bee pollen
2 tablespoons hemp seeds
In a medium bowl, whisk together the almond milk, coconut milk, vanilla, and stevia. Add the chia seeds and hemp protein powder; whisk to combine. Refrigerate for 20 minutes, whisking occasionally to distribute the chia seeds, until the chia seeds have absorbed the liquid and the mixture has thickened.
Divide the pudding between 2 bowls. Top with the blueberries, bee pollen and hemp seeds.
Tip: To make your own almond milk, combine 1½ cups water and 1½ cups raw unsalted almonds in a medium bowl. Cover and let stand 12 to 48 hours (the longer it stands, the richer and creamier the milk will be). Drain the nuts, discarding the liquids. Rinse and drain. In the container of a blender, combine the soaked almonds, 3 cups water, and ¼ teaspoon salt. Cover and blend on high for 2 minutes. Line a colander with two layers of cheesecloth and set over a large bowl. Strain the almond mixture through the colander, bringing up the corners of the cheesecloth and gently squeezing to release the liquid. Discard the solids. If desired, stir in 1 teaspoon vanilla. Store in the refrigerator for up to 1 week. Stir before using.