I’m mildly obsessed with chia seeds. I mean, how can you not be? They’re tiny bundles of protein and omega-3 fatty acids that you can throw on just about anything. Talk about functional!
Chia pudding is fun because it’s a dairy-free alternative to that thick pudding-like texture that we all love so dearly. So, you should all make some of this deliciousness this weekend and then let me know next week how obsessed you are with it. Enjoy!
Vanilla Chia Pudding [Vegan] [Paleo]
Recipe and photo courtesy of Serena from Domesticate Me
- ¼ cup plus 3 tablespoons raw chia seeds
- 2 cups unsweetened almond milk (You can also use coconut, soy, or regular milk)
- (*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice)
- 1¼ teaspoons pure vanilla extract
- 2 tablespoons good quality maple syrup
- Pinch of kosher salt
Suggested Toppings: (These are combinations that I like, but feel free to mix and match and get creative!)
- Blood orange segments and pistachios
- Mixed berries and lemon zest
- Diced mango, toasted coconut, and dark chocolate shavings
- Sliced Bananas with cinnamon
- Blueberries, toasted almonds and maple syrup
- Dried Fruit
- Place the chia seeds in a medium bowl. Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy.
- Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice.