As a fan of tapioca pudding, I have recently fallen hard for raw puddings made with chia seeds. The seeds swell after soaking for several hours and provide a wonderful base for fruit and spice flavors. Serve the pudding in small dessert bowls with sliced fruit (mango and banana complement the flavor of the chai and vanilla nicely), as a topping for waffles or pancakes, or use the pudding as an ingredient in smoothies.

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