Recipe by Alexandra Zohn

Chia Pudding

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Chia Pudding
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

Ingredients

Chia Pudding

  • 1/4 cup chia seeds

  • 1 cup UNSWEETENED rice milk (or whole dairy milk, coconut, almond, hazelnut, cashew, oat or hemp milk, depending on preference and allergies)

  • 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract, gluten free if necessary)

  • 1 tablespoon pure maple syrup (or raw honey, pureed dates, and/or fresh fruit)

  • 1/4 teaspoon sea salt

Directions

1.

In a medium bowl, mix all the ingredients using a whisk or a fork.

2.

Divide mixture into four smaller containers.

3.

Allow to set for at least 20 minutes, or cover and refrigerate overnight (or for a couple of days). The more it sets, the thicker the pudding gets.

Notes:

Serving suggestions and variations:

-Add two teaspoons of cocoa powder before mixing to make chocolate pudding.

-Add fresh seasonal fruit. Berries and pomegranate seeds are great, or even thawed frozen fruit.

-Substitute milk for freshly squeezed juice. Citrus is particularly nice, especially when sweetened with raw honey.

-Make banana pudding by using 2=two bananas instead of the milk. Place the ingredients in a blender, so the bananas liquefy. You can forgo the sweetener. Ripe bananas are sweet enough.

-Add spices like cinnamon, nutmeg, ginger, cardamom, and/or allspice

Recipe tags

Alexandra Zohn chia clean eating healthy make ahead plant-based pudding whole foods
Chia Pudding

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