Recipes I stole from the internet and other places. Some are catalogued in a web 2.0 way over on Ari's Gardenº.
1+1/2 cups dairy-free milk
1/2 cup chia seeds
1-2 Tbsp maple syrup (more or less to taste)
1 tsp vanilla extract
To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.