Where are my Chia Pudding lovers? If you haven’t tried this, now is the time! This recipe is absolutely delish, ands easy to make – however, here are my best tips to always make perfectly creamy chia puddings 🤤
✨Make sure to use fresh seeds. If your chia seeds are stale, they won’t absorb as much liquid as fresh ones.
✨ Keep stirring. Chia seeds need to be well soaked in liquid in order to absorb it. If you don’t whisk the chia seeds and liquid together well enough, you may end up with chia seeds sitting at the top or bottom of the bowl, either dried up or clumpy.
✨Be patient. The pudding is ready once it has doubled in size. 30 minutes is the absolute minimum, soaking over night works best.
Recipe: How to make Chia Pudding
You’ll need:
⟁ 1.5 cups plant based milk
⟁ 5 TBSP chia seeds
⟁ 1 TBSP maple syrup / agave / honey / a few drops of stevia, to taste
⟁ 1/2 tsp vanilla bean seeds
⟁ 1 dollop plant based yogurt
⟁ fresh berries
And here’s how to put it all together:
✨ Stir the chia seeds, sweetener, vanilla extract and plant milk together until the seeds start to thicken.
✨ Refrigerate for at least 30 minutes (overnight is ideal), stir every now and then. If the pudding is too thick, add another splash of plant milk.
✨ Top it off with a dollop of yogurt and mixed berries and store refrigerated until ready to dive in. You can store this chia pudding for up to 7 days in a sealed jar. It can thicken further over time, so just add a little bit more plant milk if you like.
* Notes: *
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
Liquid of choice = water, coconut water or plant based milk (check out my book “Milk. Vegan” with over 20 recipes!)
“Soft dates” = medjool are usually best. If necessary, soak briefly, then drain excess water. The soaking water is super sweet by the way!
Sweetener of choice = dates or other dried fruit, rice syrup, xylitol, stevia, coconut nectar, maple syrup, agave nectar, vegan honey