Chia Seed Pudding Recipe
Chia pudding is a quick, make-ahead breakfast or snack recipe. It’s sweet, good for you, customizable, and it's delicious.
Servings: 3 little jars
Ingredients
- 1/2 cup full fat coconut milk from a can not a box.
- 1/2 cup unsweetened almond milk
- 1 tablespoon natural sweetener
- 1 pinch salt
- 1 teaspoon vanilla extract
- 4 tablespoons chia seeds
- 6 Tbsp strawberry jam
- 1/4 cup peanut butter melted
- chopped roasted almond
Instructions
- To prepare the chia pudding, add coconut milk, almond milk, natural sweetener, salt, vanilla extract and chia seeds into a bowl and whisk together.
- Place in the fridge and let sit for 20 minutes or overnight until it gets the thick pudding texture.
- To assemble your chia pudding, start with a layer of sugar-free raspberry jam; next add melted peanut butter and chia pudding.
- Top with fresh raspberries and chopped almond.
Notes
- Don’t forget to taste the chia pudding along the way and add more natural sweetener/salt as you desire.
- You can also use coconut milk from a box, but it will take much longer to thicken.
- Coconut milk can separate in the can. Microwave 30-60 seconds to reincorporate and cool before adding to chia seeds.
- Make sure to give the pudding a good whisk to remove any lumpiness.
- Feel free to use a different flavor of sugar free preserves or an alternate nut butter. Sun-butter is a good nut free option if needed!
- To store: This recipe will last well for up to 5 days in the fridge.
- To freeze: Freeze chia pudding for up to 3 months in an airtight container.
Nutrition
Serving: 1/3 | Calories: 256kcal | Carbohydrates: 18g | Protein: 7g | Fat: 16g | Sodium: 119mg | Potassium: 30mg | Fiber: 8g | Sugar: 10g