Chia Seed Pudding (Printable)
Silky chia seeds soaked in almond milk and maple syrup; chill and top with berries, nuts, or coconut for a vegan treat.
# What You'll Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or preferred dairy or non-dairy substitute
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Optional Toppings
05 - Fresh berries such as blueberries, raspberries, or strawberries
06 - 2 tablespoons chopped nuts, such as almonds, walnuts, or pecans
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves
# How to Make It:
01 - In a medium mixing bowl, whisk chia seeds, almond milk, maple syrup, and vanilla extract until fully incorporated.
02 - Allow mixture to sit for 5 minutes, then whisk once more to ensure even distribution and prevent clumping.
03 - Cover the bowl or portion mixture into individual containers. Refrigerate for at least 2 hours, or overnight, until thickened and creamy.
04 - Stir gently before serving. Present chilled, garnished with your choice of fresh berries, chopped nuts, shredded coconut, or mint leaves.
# Expert Advice:
01 -
- You can stir it together half-awake, and it still turns out perfectly creamy and thick.
- No cooking is needed, and it's easy to riff on with whatever's left in your fridge.
02 -
- If you skip the second whisk after five minutes, you might end up with stubborn, un-mixable chia clumps at the bottom.
- Letting it chill overnight gives the fluffiest texture—anything less than two hours, and it's just not the same.
03 -
- Sift the chia seeds into the milk gradually, whisking as you go, to minimize clumping.
- A drop of almond or coconut extract lifts the flavor even more for special occasions.