4 Servings 2 min Cook
2 Cup Almond Milk
4 Tbsp Organic Chia Seeds
2/3 Tbsp Raw Agave Nectar
1 Tsp brownulated Brown Sugar
1 Tsp Cinnamon
1 Tsp Vanilla Extract
3 Tsp Maple Syrups
1 Dash Salt
3/4 Cup, chopped Pecans
In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla.
Cover, and refrigerate at least two hours (can be prepared and left overnight as well).
To make the sticky pecans, add maple syrup and salt to a saucepan.
Bring to a boil.
Remove from heat, and stir in pecans.
Let pecans sit for 5 minutes.
To serve, stir pudding well, then spoon sticky pecans over pudding and enjoy!
