Almond Butter And Jelly Chia Pudding - cooking recipe

Ingredients

Blueberry Compote:
4 1/2 ounces fresh blueberries
1/2 lemon, juiced
Chia Pudding:
1 cup almond milk
2 tablespoons almond butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons chia seeds
Topping:
1 tablespoon honey
4 blueberries

Preparation

Cook blueberries and lemon juice in a saucepan over medium-high heat until thickened, about 5 minutes. Divide compote between 2 small jars and refrigerate.
Place almond milk, almond butter, maple syrup, and vanilla extract in a blender; blend until smooth. Pour into a bowl; stir in chia seeds. Chill in refrigerator until thickened, 8 hours to overnight.
Layer chia seed pudding over blueberry compote in the jars. Top with honey and fresh blueberries.