Black Sesame Chia Seed Pudding

0 Toast the black sesame seeds in a small pan on the stove on medium heat. Continue to stir and shake the pan around to evenly toast all sides. Toast for about 3 minutes or when it starts becoming aromatic. Careful not to burn the seeds. Set aside to cool for 15 minutes.
1 In a small food processor, grind the toasted black sesame seeds. Process until a powder or sand like texture forms. You may have to stop every couple seconds to scrape the sides and shake the container so all the seeds can get ground up.
2 In a glass jar or bowl, combine the chia seeds, almond milk, maple syrup, vanilla, and 2.5-3 Tbsps of the ground black sesame seeds. Whisk or stir until well combined.
3 Place the lid on the jar or cover the bowl and set it in the fridge for 1-2 hours or overnight to thicken and set.
4 Once it has thickened, stir to break up any clumps. When read to serve, top it with fruit, granola, or any toppings you desire! Enjoy!
5 Chia pudding can be stored in the fridge for up to 5-7 days in an airtight container.