Food
4 Perfect Chia Seed Pudding Recipes
Sep
Let’s go Chia crazy! I just love the texture of Chia Seed Pudding – a fun and healthy dessert. If you haven’t tried it, chia is one of those things, that blends so well with everything. It can pick up chocolately, fruity, and all kinds of other flavors perfectly.
It also has a fun texture that’s part soft and part crunchy. If they are made just right you almost get a popping burst that is totally irresistible!
Chia seeds are so hot right now. They are so healthy and have been overlooked until just the last few years. Chia seeds are rich in protein, have some Omega-3s and are rich in calcium too. They also have trace minerals like manganese and magnesium. They even have a bit of iron!
And my favorite way to eat Chia Seeds is Chia Seed Pudding! Here are 4 Recipes that are going to hit the spot and make your fall in love with Chia Seeds.
Strawberry Coconut Chia Seed Pudding
Ingredients
- 1/2 teaspoon Vanilla Extract
- 4 Strawberries macerated
- 2 tablespoons Chia Seeds
- 1 14-15 oz. can Coconut Cream
- Sprinkle of Dried Coconut
- Sprinkle of Dried Chia Seeds
- 4 sliced Strawberries to garnish
Instructions
- First macerate the strawberries. Smash them until pulpy and then add the vanilla extract.
- Blend your vanilla and macerated strawberries with the 2 tbs. chia seeds and coconut cream.
- Place in a mason jar and allow to soak overnight in the fridge.
- To serve, top with sliced strawberries, dried chia seeds and dried coconut. For added flair - serve it in a coconut shell!
Layered Berry, Yogurt, and Chia Seed Pudding Parfait
Ingredients
- 1 & 1/2 cup Plain Yogurt
- 1 cup Almond Milk or any non-dairy milk
- 4 tablespoons Chia Seeds
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Honey
- 1/2 cup Blueberries
- 1 Kiwi Sliced
Instructions
- Combine 1 cup yogurt (saving 1/2 cup for later), 1 cup almond milk, chia seeds, honey, and vanilla in a bowl and blend thoroughly.
- Place in a mason jar or any container overnight in the refrigerator.
- Wash, slice, and place all the fruit together in the fridge, allowing them ripen and marinate together.
- When you are ready to serve, from the bottom layer the sliced kiwi, blueberries, chia pudding, yogurt, chia pudding, and yogurt. Top with additional blueberries.
- The chia pudding will keep up to a few days in the fridge.
Blueberry Lavender Chia Seed Pudding
Ingredients
- 2 cups Coconut Milk
- 1 tablespoon Food Grade Lavender
- 2 tablespoons Honey
- 1 cup Fresh Blueberries
- 4 tablespoons Chia Seeds
Instructions
- In a small saucepan over medium heat, bring the coconut milk and lavender buds to a gentle simmer.
- Reduce heat. Cover and allow to steep for 12 minutes.
- Strain the lavender buds from the milk and place your coconut milk in the fridge or allow it to cool to room temperature.
- Macerate half of your blueberries with a fork.
- Once your coconut milk is cool, mix together the blueberries - both whole and macerated, chia seeds, and honey.
- Place it in a mason jar or any jar with a lid overnight in the fridge. Allow to set for at least 5 hours.
- Serve cold.
Mango Vanilla Chia Seed Pudding
Ingredients
- 6 tablespoons Chia Seeds
- 2 cups Almond Milk
- 4 tablespoons Honey
- 2 teaspoons Vanilla Extract
- 1 cup Fresh Mango
- Top with Coconut Cream
- Top with Sunflower Seeds
Instructions
- In a bowl, mix together all the ingredients except the mango, sunflower seeds, and coconut cream. Those we'll save as a garnish!
- Place the chia mixture in a mason jar or any jar with a lid. And refrigerate 5-6 hours or overnight.
- When you are ready to serve, top with lots of mango and a sprinkle of coconut cream and sunflower seeds.
- This chia pudding will keep 3-5 days in the fridge.
Did you happen to notice that all of these recipes are vegan? And every recipe is easy to make. It just involves an overnight soak. So which Chia Seed Pudding will you try first? Tell us in the comments and happy eating!
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