We served this with Almond Lemon Low Carb Tea Cake at our Suppers Shalom for Chanukah.
Process the almond milk and 3/4 cup of blueberries until smooth. Pour into a large bowl and add chia seeds, cinnamon, almond extract and honey or monkfruit. Cover and refrigerate (stirring occasionally) for at least 2 hrs, up to 24 hrs before serving.
Garnish with fresh blueberries and slivered almonds. (Recipe♦203)