Chia Pudding with a Hack
Chia pudding is a delicious alternative to yogurt, and makes the perfect breakfast meal. It’s very easy to make, very satiating, and very healthy. The only tricky part is that most people either buy their almond milk at the store, or make it fresh using soaked almonds. My friend, if you have been doing either of these, I am oh so glad you ended up here!
This recipe will blow your mind because it’s a quicker version of the traditional chia pudding. Usually, the almond milk is what slows down the whole process, but I am about to show you a great trick to cut the time in half.
I don’t recommend using store-bought almond milk as it is usually full of preservatives and chemicals. Making your own was a bit of a laborious process. But this is about to change!
I started making this pudding regularly for my partner, Tomer, to take to work. My favorite part is that it’s so satisfying, and keeps you feel for a long time. I also love that it can stay in the fridge for quite a while, and it actually gets better with time!
I usually use chia seeds in my savory recipes. Weird, I know. But I do this in order to correct the omega-3 to 6 balance of my dressings, as they usually contain another nut or seed that is high in omega 6’s, which are pro-inflammatory. Adding chia seeds to your dishes is very easy because they are essentially tasteless. They thicken up whatever you make, so it’s perfect for salad dressings to make them stick to your veggies. For my favorite oil-free vegan sauces, which you can easily add chia seeds to, click here.
Easy Chia Pudding Recipe
Chia seeds are a wonderful post-workout food as they are anti-inflammatory, full of healthy plant protein, and really filling. What they do in this dish is thicken up the almond milk into a delicious chia pudding that is very versatile – you can add anything you want to it! I will give you a few options.
Make this recipe with me on video:
Quick and Easy Chia Pudding
For the milk
- 2 tablespoons of your favorite raw nut or seed butter I like almond, tahini or hazelnut
- 3 cups water
- 3-4 Medjoul dates for sweetness
- A splash of alcohol-free vanilla extract optional
- 1/4 teaspoon turmeric powder + a pinch of black pepper optional - for extra anti-inflammatory properties
For the pudding
- 2/3 cup chia seeds
- 1 cup frozen or fresh berries of choice or any other fruit you like
- Blend almond (or other nut/seed) butter, water, dates, vanilla, turmeric, and black pepper until smooth.
- Place in a bowl, and stir in the chia seeds.
- Place in the fridge overnight to thicken for best results.
- Add the fruit when ready to serve.