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Vanilla Berry Chia Seed Pudding

October 11, 2017

Here's a super delicious recipe for chia pudding. If you haven't already tried chia gel - give it a go. It's an incredibly interesting texture. It's gels and thickens up nicely which makes it perfect for parfait recipes like this, but also as a replacement for egg in baking! Ground flax seeds have the same effect. See this delicious cookie recipe if you don't believe in its magical powers! 

Besides its thickening powers, chia seeds are a fantastic source of soluble fibre. Each tablespoon has almost
4g of fibre. I could write an entire post on the importance of fibre...I think I just might.

 

Many readers have asked about the yogurt I use. At this time, I don't have a recipe for homemade yogurt - but I'd love to create one in the future! I use my favourite store-bought soy yogurt, and you can use any type you prefer as well. I suggest trying out as many kinds as possible as they can vary in texture and flavour, so you want to find one you'll enjoy. 

Try this recipe with this granola
..or this one
..OR THIS ONE

 

A few notes on consistency: Some people may prefer a thicker pudding and some prefer it runnier. You can adjust the thickness of this recipe by adding more chia seeds and giving it an extra 30 minutes to gel up if you prefer it thicker. If you like a lighter, more liquid-y pudding, add a little extra almond milk. 

 

Enjoy!

Vanilla Berry Chia Seed Pudding

Recipe PDF

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free, nut-free

Yield: 2 servings
Prep Time: 10 min
Total Time: 10 min (excluding gelling time)

 

INGREDIENTS: Chia Pudding

1 cup (250 ml) plant-based milk (coconut, soy, almond)

3 Tbsp (45g) chia seeds

1/4 tsp pure vanilla extract 

1/8 tsp cinnamon (optional) 

 

INGREDIENTS: Optional Add-ins

1/2 cup plant-based yogurt (I used soy yogurt)

1/2 cup homemade granola (or use store-bought) 

1 Tbsp maple syrup (optional)

Fresh fruit of your choice (I used strawberries, blueberries and peach) 

 

Directions

  1. In a medium bowl, gently whisk together plant milk, chia seeds and vanilla, then let it stand for 10 minutes before giving it another stir to redistribute the settled seeds. Then cover and refrigerate for 2 hours (or overnight) to allow the chia seeds to gel. 

  2. When ready to serve, give it one more stir before topping with plant-based yogurt, fresh fruit and granola, or other toppings of your choice. Enjoy

Notes

  1. Variations: try it with different plant-based milks to see which flavour you like best, such as coconut milk, almond milk, or soy milk. Add in about 1 Tbsp of cocoa powder if you like it a little chocolate-y. For some zest, add orange juice or orange zest to the seeds before refrigerating. Try different fruits like banana, mango or kiwi. As you can see, this is a very versatile recipe! 

  2. Storage: store in an air-tight container in the fridge for up to 3 days. 

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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