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Stir together almond milk (or other nondairy milk beverage), chia, maple syrup and almond extract in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days. When ready to serve, stir the pudding well. Spoon about half the pudding into a serving glass (or bowl) and top with half the blueberries and almonds.

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Preheat oven to 350°F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13×9 pan. Bake for 8 minutes and let cool completely. In a large bowl, beat cream cheese and powdered sugar until smooth.

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Instructions. In a blender or food processor combine blueberries, milk, maple syrup and banana; blend until smooth. Divide mixture among two serving bowls. Stir in oatmeal and chia seeds. Refrigerate for 30 minutes to thicken. Serve with your favorite yogurt and sprinkle with more blueberries.

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Instructions. In a medium bowl, stir well to combine graham cracker crumbs, sugar, and butter. Press evenly into the bottom of a 9 x 13 pan. Place in the refrigerator for 30 minutes to chill. Using a stand or hand mixer, beat well to combine cream cheese, powdered sugar, vanilla, and 1/2 of the tub of Cool Whip.

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How to make the filling: Combine the blueberries, sugar, and flour in a medium-size saucepan and cook over medium heat. Stir constantly and bring the mixture to a boil. Remove from the heat and add the lemon juice and zest. Stir to combine and pour over the crust. Spread out evenly.

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Whipped cream, 3-4 cans following this recipe and add powdered sugar. 2.5 cups mini marshmallows. 1 large can blueberry pie filling. Make the 1/2 of the whipped cream as directed then mix in marshmallows, spread over crust. Drizzle pie filling on top and spread. Whip the rest of the cream with sugar and spread on top.

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1/2 c. milk. 1 pt. whipping cream, whipped. 1 can blueberry filling. Mix crackers and butter together and put half in a 9 x 13 inch pan. Melt marshmallows and milk together; cool. Mix together marshmallows and cream; pour half over crumbs. Pour blueberry filling over that and top with the rest of the cream mixture and then the rest of the crumbs.

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Heat Berries: Add the frozen berries to a small saucepan and heat over medium heat, stirring occasionally, until thawed and juicy. About 5-7 minutes cooking time. Mash Berries: Once the berries have thawed, use a fork or potato masher to mash to your desired consistency. Add Chia Seeds: Stir in 2 tbsp of chia seeds.

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Add the blueberries, lemon juice, zest, and maple syrup, (if using) to a medium sauce pot. Simmer over medium heat for about 5 minutes. You'll notice the blueberries start to burst. Then gently mash with a potato masher or large fork until roughly half the blueberries are mashed, leaving several chunks throughout.

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Instructions. Add blueberries to a saucepan and cook on low for about 5-10 mins, stirring occasionally. Mash them with a fork while they are cooking to break them up. Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds. Let stand until cooled, then transfer to glass jar for storage.

Cha BlueBerry Cha Organic Tea for All

Instructions. In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes. While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup and vanilla extract to a bowl and mix together.

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Use a wooden spoon to smush the blueberries open, or use a potato masher (quicker and easier). Turn the heat down to a simmer and stir in the chia seeds. Cook, stirring frequently, for about 5 minutes. At this point, the jam will look like it's starting to thicken. If not, cook for another 5 minutes.

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Directions. Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

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Combine chia seeds, honey, vanilla extract, and coconut milk. Stir to combine. In a small bowl, lightly crush half of the blueberries and stir into the chia pudding. Gently stir in the remaining, whole blueberries. Sit in the fridge, covered with plastic wrap for at least 30 minutes before serving. Fresh.

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large banana, cut into 1-inch pieces, frozen. ½. cup frozen pineapple chunks. ¼. cup Blueberry-Chia Seed Jam. 1. cup coconut water or unsweetened almond milk. 1. tablespoon golden flaxseed oil.

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The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats. Let the mixture come to a slow boil, stirring almost continually. Use a potato masher or fork to break up the blueberries. if necessary. Continue stirring the mixture over low heat for about 15-20 minutes, or until a.