Step 1

Stir together chia seeds and milk in a bowl. Let the chia seeds sit for 10-15 minutes, then give them another stir.

Step 2

Place in the refrigerator for at least 3 hours or overnight to chill and gel up.

Step 3

Make the blueberry puree by adding one pint of blueberries and one tablespoon of honey to a small pot on medium heat. Cook for 10 minutes, stirring frequently and use the back of a spoon to mash the blueberries up and break them down.

Step 4

Transfer the puree into a storage container and let it chill in the fridge.

Step 5

To assemble, add half of the chia pudding to a bowl. Top with about 2 tablespoons of blueberry puree and 2 tablespoons of almond butter. Then garnish with fresh berries and pistachios.