A simple guide on how to make 10 easy chia seed pudding recipes. Use this basic vanilla recipe to create your own custom flavors by adding your favorite fruit or powders to the classic mix.
Take your pick friends: almond milk, coconut milk, cashew or hemp, you can’t go wrong with any of the above.
Blended or Whole Chia Seed Pudding ?
Do you prefer a classic super smooth and creamy pudding ? No problem, you can blend all the ingredients together before allowing it to set and chill in the refrigerator. Otherwise just whisk your favorite combination together and forget about it until breakfast or dessert time.
That’s the beauty about it, you can have it as a healthy dessert or a nutritious breakfast loaded with fruit, seeds, nuts and granola.
Chia Seed Pudding Flavors:
Chocolate: mix 1/4 cup cocoa powder with the basic recipe.
Coffee: 1/2 cup espresso + 1 tsp hazelnut extract
Berries: mash 1/2 cup fresh berries and mix with the basic recipe. Serve with whole berries on top.
Banana: add 1/2 mashed or pureed banana.
Matcha: 1 tbsp matcha powder
Dragon Fruit / Pitaya: 3.5 oz dragon fruit puree (fresh or defrosted)
Avocado: 1 pureed avocado + juice from 1 lemon
Wheat Grass: whisk in 0.28 oz wheat grass powder
Mango: puree 1 diced mango and mix into the basic recipe
Acai: 3.5 oz açaí puree whisked into the original recipe.
Why we love it:
Super Tasty
Thick & Creamy
Quick & Easy
Good for You
Gluten-free
Filling
100% WFPB Vegan.
FAQ:
What is the ideal chia seed pudding ratio ?
A: 4 tbsp of chia seeds per cup of plant milk for a thick, creamy texture.
How long can you keep chia seed pudding in the fridge ?
A: 5 to 6 days.
Easy Chia Seed Pudding
A simple guide on how to make 10 easy chia seed pudding recipes with plant milk. Use this recipe to create your own custom flavors by adding your favorite fruit or powders to the classic mix.
Servings 4 people
Calories 151kcal
Ingredients
- 2 cups plant milk (I prefer hemp or coconut)
- 1/2 cup organic chia seeds
- 1/2 tsp vanilla extract
- 6-8 blended dates (or 4 tbsp maple syrup )
Instructions
- Add the plant milk, chia seeds, vanilla extract and maple syrup to a bowl and whisk until combined, or blend in a blender until smooth If you prefer the classic silky creamy pudding texture. (I prefer the seeds whole, but that’s just me).
- Cover and refrigerate for a minimum of 3 hours or overnight.Serve chilled as a dessert or in a breakfast bowl with your favorite fruit, nuts and granola.
Nutrition
Calories: 151kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Sodium: 166mg | Potassium: 155mg | Fiber: 8g | Sugar: 6g | Vitamin C: 0.3mg | Calcium: 288mg | Iron: 1.7mg
Environmental Information
Plant-Based:
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Just came back to say that my kids are over the moon with what they now call the “ Unicorn Pudding “ and I’m beyond myself that I can give them a healthy dessert. I mean my kids are eating avocados so I’m a happy mama. Thank you for all the fabulous healthy and delicious inspiration on this website, keep them coming!