1. Whisk together the nut milk, chia seeds, maple syrup and vanilla until well-combined and let sit for 10 minutes.
2. While the chia pudding is sitting, gather your fruit and other options, and cut and prep accordingly.
3. When the ten minutes is up the pudding will have started to thicken, but will still be pliable. Using a small spoon, put a little pudding in the bottom of each ice pop mold and then begin to add your fruit. Layer fruit and then more pudding, etc., until it is almost to the top of the mold. Leave a little room so that when you place the sticks in it doesn’t overflow. Less is more, you can always add more later.
4. If you want to color or flavor a few of your pudding pops, you can spoon one pop's worth of chia pudding for each "colored" pop into a separate bowl and add your desired color or flavoring. I used blue majik spirulina (click the link below for blue majik) because I love the color and the nutritional boost.
5. Once the ice pop molds are filled, you will want to add your sticks. Most molds (click the link below for my favorite molds) come with a top that helps you guide the stick into the pop for proper placement.
6. Place the filled and finished molds into the freezer for 6 hours or more.
7. When ready to enjoy, remove molds from freezer and dip the molds in slightly warm water for a few seconds to loosen the pops. Then remove pops from the mold.
Eat immediately or store in the freezer for up to a month! Bet they won’t last that long!