Preparation:

• First make the almond milk. Put the almonds in a bowl of water and leave to soak for at least 1 hour (8 hours is even better).
• Strain the almonds, discard the soaking water, and place the nuts in a stand mixer with 300ml fresh water.
• Blend the almonds and water for 1–2 minutes. (At this stage, the almond milk can be kept covered in the refrigerator for 2–3 days.)
• For the pudding, mix the almond milk, vanilla pulp, honey, melted coconut oil and salt in a bowl. Whisk together, slowly adding the chia seeds so that no lumps form.
• Soak the chia seeds in the almond milk for at least 20 minutes, then chill until just before serving. (The pudding can be made ahead to this stage 2–3 days in advance and kept covered in the fridge.)
• Just before serving, prepare the strawberries. Halve or quarter them, depending on size. Place in a bowl, add the maple syrup, vanilla, lemon juice and lemon zest and mix gently.
• Spoon the chia pudding into bowls and serve topped with the strawberries, with mint sprigs to garnish.

Tip:

• Fresh almond milk is very quick to make yourself; all you need is a hand blender. It tastes much better than store-bought almond milk and is cheaper too.
• Chia seeds are high in Omega-3 fatty acids.