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 bowl and add chia seeds, cinnamon, almond extract and stevia or honey is using. Stir several times and work out any clumps over the next half hour as it sets. Place pudding in fridge for 2 hours before serving.
To serve, top with fresh blueberries and slivered almonds.