In a mixing bowl, combine 1 cup of unsweetened almond milk, 1/2 cup of R.W. Knudsen Family Just Blueberry juice, and 1 tablespoon of vanilla extract. Stir well to ensure that everything is mixed.
Add in 1/2 cup of whole chia seeds to the mixture. Stir vigorously for about a minute to prevent the chia seeds from clumping together.
If you prefer a sweeter pudding, now is the time to add erythritol or stevia to taste. Start with a small amount, mix, and adjust according to your preference.
Cover the bowl and place it in the refrigerator for at least 4 hours or overnight. This will allow the chia seeds to absorb the liquid and thicken the mixture into a pudding-like consistency.
While your pudding is chilling, prepare the fresh whipped cream by whipping it until soft peaks form. Set aside in the refrigerator until ready to serve.
Once the pudding has set, give it a good stir. Spoon the chia pudding into serving cups, top with fresh blueberries, and add a dollop of whipped cream on top for that extra touch of indulgence.
