Strawberry Chia Pudding

1. Warm up the water until warm hot, add the chia seeds, and mix well. Let them sit and rehydrate for about 5 minutes. 2. Meanwhile, make the strawberry compote. Add the 2 cups of strawberries plus the maple syrup and lemon zest to a pan over medium heat. After a minute or so, mash some of the strawberries to help them release their juices and cook faster. You don’t need to add water. The strawberries will release a lot of moisture as they cook. Continue pressing and cooking until the mixture becomes nicely jammy. Keep it chunky for texture or press and cook for longer for a smoother consistency. This all takes about 5 minutes, depending on how smooth you want the compote to be. Set aside to cool. 3. Add the rehydrated chia seeds to a bowl. (You can reserve a tablespoon for layering if you like.) Add the non-dairy yogurt, maple syrup, lemon juice, vanilla, and chopped strawberries, mixing well. Taste and adjust sweetness and flavor, as needed, and add a little water or non-dairy milk if it’s too thick. Set aside. 4. Once the compote is cool, layer it with the chia pudding into 4” jars. Start with some compote at the bottom, then a layer of chia pudding. Top with the reserved rehydrated chia seeds, if using, then add more compote and finish with nuts or seeds for garnish. You can also swirl the compote into the pudding instead of layering for a more blended look. Serve straight from the fridge.