- 16 oz. fresh strawberries or frozen, thawed
- 1 1/4 cups plant milk
- 3/4 cup plant-milk yogurt
- 4 tbsp. pure maple syrup
- 2 dates* optional, see note
- 1/2 cup chia seeds
Prepare the strawberries by washing them and removing the caps. I often leave a few caps on to add the nutrition of the strawberry leaves. Add everything except the chia seeds to a blender and mix until creamy and smooth. Pour into a large mixing bowl, then add the chia seeds, and stir well. Let sit for 20 minutes on the counter, stirring once or twice to make sure to break up any clumps of chia seeds. Put into the fridge as is, or pour into individual serving bowls or pouches and put into refrigerator. This recipe made 9 1/2-cup servings in the pouches pictured. *If you add the dates, you may want to reduce the maple syrup by 2 tablespoons or so according to taste.
