Perfectly creamy and healthy snack full of nutrients for healthy eating. This vegan-friendly chia seed pudding recipe is simple, easy, and nutritious.
Chia seeds are not only low in calories, but they are also packed with nutrients that are great for the body. This is so simple to make with just 4 ingredients and you can choose many different toppings and combinations. I’ll sometimes make them in mason jars for a quick grab-n-go snack. My kids love to pick their toppings to finish them off themselves.
If you are following a low-carb regimen, you could consider including chia seeds in your diet. Even though their carb number seems high, more than 80% of that is fiber, making them easy to digest. They are one of the greatest sources of fiber. Just be aware that eating a large amount of fiber can cause bloating, diarrhea, and other digestive problems.
- Good for digestion
- Source of essential fatty acids (omega 3s)
- Contains minerals such as zinc, magnesium, potassium, phosphorous, and calcium, selenium, vitamin B1, B2, and B3
I would call chia seeds a superfood. They are one of the most nutrient-dense foods. Even though they are tiny, they are high in protein too, making you feel full longer.
This superfood is also an antioxidant. The benefits being that it could reduce the risk of cancer, heart disease, and other chronic diseases. It is known to lower blood pressure and help reduce the risk of type 2 diabetes.
Chia seeds can absorb about 12% of their weight. When they absorb a liquid, they become this gel-like texture. Once you make this recipe, you can add a little more Cashew Milk or your own dairy-free milk if you want it less thick. Keep in mind how much you added for your future recipe.
I found the ratio of 1/2 cup of Cashew Milk and 2 tablespoons of black chia seeds is what we liked. It is thick but once we add in the fruit and my Homemade Granola (recipe to come) it creates a good balance.
Don’t forget to mix it as soon as you add the chia seeds to the Cashew Milk and mix every few minutes 3 to 4 times before letting it sit in the fridge, otherwise, you will end up with unmixed clumps. The maple syrup is optional and also can be added afterward with the toppings.
- 1 cup dairy-free milk (I used my homemade Cashew Milk)
- ¼ cup chia seeds
- 1 tbsp maple syrup (optional)
- ¼ tsp vanilla (optional)
Topping Ideas for Serving
- fresh fruit
- chopped nuts
- coconut flakes
- Add all ingredients to a bowl and mix to combine.
- Let sit for 3 minutes and mix again. Do this a few times before covering and storing in the fridge.
- Refrigerate for 2-4 hours or even overnight.
- Top with you favourite toppings. (I usually use fresh strawberries with chopped nuts or my homemade granola – recipe to come).
- The pudding should be thick, not runny. If it is too runny, add another 1/2 tablespoon of chia seeds and let sit another hour.
- Add 2 tablespoons of cocoa powder if you want a chocolate version.
- Good in the fridge for up to 5 days.
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