Not everyone has time to wait overnight for chia pudding to set. This is a great option if you can carve out time the night before to prep breakfast. For those who prefer to make breakfast in the morning and take their time enjoying a healthy bowl of chia pudding, this recipe is for you.
Classic chia pudding has a texture that’s reminiscent of tapioca. The chia seeds bloom in the liquid overnight and create a bubbly texture. When you add chia seeds, liquid, and the other ingredients for the chia pudding to a high-speed blender, you get a mousse-like consistency. This is a great option for people who dislike the texture of tapioca. You won’t see a seedy texture after blending these ingredients; rather, it’ll look like a smooth pudding.
The great thing about chia pudding is that it’s incredible nutritious and filling. The healthy fats, fiber, and protein help to keep you full for hours. Finally, you can enjoy this recipe any time of day! Enjoy it as a snack, breakfast, or dessert. Just remember to finish it within 5-7 days if you plan to store some of it in an airtight container in the fridge.
- Prep Time:10m
- Total Time:10m
- 1 c homemade almond milk
- 6 tbsp. chia seeds
- 1/4 c grade A maple syrup
- 2 tbsp. raw cacao powder
- 1/8 tsp. sea salt
- 1 tsp. alcohol-free vanilla extract
- Add all of the ingredients to a blender and start blending on a low setting.
- Gradually increase the intensity until it is at full speed blending action. The pudding is ready when you do not see any chia seeds.
- Spoon the chia pudding into your favorite containers or bowls and top with optional mixed berries or chopped raw almonds.
- You can also spoon the pudding into a container and refrigerate for a couple hours before eating. Consume within 5-7 days.