3.5 cups unsweetened almond milk
1/2 cup lemon juice
1 tsp lemon zest (or half a lemon’s zest)
1 TBL liquid or melted unrefined coconut oil (optional) 2 TBL maple syrup
2 tsp vanilla extract
1 cup chia seeds
Whisk almond milk, coconut oil, lemon juice, lemon zest, maple syrup and vanilla in a large bowl. Add chia seeds, whisk for 1 to 2 minutes, until smooth (this helps prevent the chia seeds from clumping). Divide between four small mason jars; cover and refrigerate for 2 to 3 hours, or until firm.
Top with fresh summer berries and/or coconut whip, Tru whip, low sugar granola