Chia seed pudding recipe
I know, I’m a little late to the chia seed pudding craze, but better late than never, right? Chia seeds have been all the rage for years now, probably because you can do so much with them. When I found out you could make creamy, dreamy pudding with them, I had to give it a shot. This recipe is my super simple version that’s naturally sweetened, vegan, and gluten-free. Anyone can whip this up! Plus, it’s packed with omega-3s, making it a perfect grab-and-go breakfast. If that doesn’t convince you, I don’t know what will!
Ingredients
- ¼ cup cacao powder or unsweetened cocoa powder
- 3-5 Tbsp maple syrup
- ½ tsp ground cinnamon optional
- 1 pinch of sea salt
- ½ tsp vanilla extract
- 1 ½ cups almond milk or light coconut milk for a creamier texture
- ½ cup chia seeds
Instructions
- In a small bowl, add cacao powder (sift it first to get rid of any clumps), ground cinnamon (if using), and sea salt.
- Gradually add the maple syrup and vanilla extract to the dry ingredients. Whisk until everything is well mixed.
- Slowly add a little almond milk at a time, whisking constantly to form a smooth paste. Once the paste is smooth, add the rest of the almond milk and whisk until everything is combined.
- Add the chia seeds to the milk mixture. Whisk well to make sure the seeds are evenly distributed.
- Let the mixture sit for about 10 minutes, then whisk again to break up any clumps.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill overnight or for at least 3-5 hours until it thickens to a pudding-like consistency.
- For the best results, give the mixture an extra stir after 30-45 minutes in the fridge.
Serve:
- Presentation: Once the chia seed pudding has set, scoop it into bowls or jars.
- Add Toppings: Top with your favorite fruits, nuts, granola, or a drizzle of honey or maple syrup.