I’m a little late to the chia seed pudding bandwagon, I know. But that doesn’t mean I can’t be an enthusiast.
The chia seed has been having a moment for what seems like the past five years. That’s probably because its uses are limitless.
But upon discovering you could also use them to make creamy, dreamy pudding, I had to give it a go. Consider this recipe my whittled down, super simple version that’s naturally sweetened, vegan and gluten free. Anyone can make it! Plus, it’s so healthy it’s actually suitable for breakfast. If that doesn’t sell you, I don’t know what will (Rhonda).
Let’s get our pudding on, shall we?
This recipe is simple, requiring just 6 basic ingredients that are totally versatile.
If you don’t have cocoa or cacao powder, leave it out and add vanilla.
If you don’t have a blender, leave it unblended.
No dates? Go for maple syrup or agave (or honey if not vegan).
This is the beauty of chia pudding. Once you have the chia seed-to-liquid ratio right, the flavor possibilities are endless.
I tried it two ways and must say I’m surprised that I actually preferred the unblended, which is easier and faster and seemed to require less sweetener.
But if you’re into pudding of the creamy, dreamy varieties, blended is for you.
But for those of you who prefer a little texture, leave it unblended!
Either way you go, I think you will love this pudding. It’s:
Loaded with nutrients
Make this the night before for a decadent breakfast or mid-day snack. Or prep it in the morning for a hands-off, simple dessert to unwind from the day.
You can’t go wrong either way! And it lasts for a couple of days in the fridge – if you can resist sneaking spoonfuls that long.
If you try this recipe, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost. Cheers and happy pudding making!
Overnight Chocolate Chia Seed Pudding
- 1 1/2 cups (360 ml) Almond Breeze Almondmilk Original Unsweetened
- 1/3 cup (63 g) chia seeds
- 1/4 cup (24 g) cacao or unsweetened cocoa powder
- 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted, if blending)
- optional: 1/2 tsp ground cinnamon
- Pinch sea salt
- optional: 1/2 tsp vanilla extract
Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).
If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
*Nutrition information is a rough estimate for 1 of 4 servings.
*Prep time does not include chilling!
*Recipe loosely adapted from Pop Sugar.
Nutrition Per Serving (1 of 4)
- Calories: 133
- Fat: 8g
- Saturated fat: 1.2g
- Sodium: 187mg
- Carbohydrates: 17g
- Fiber: 8.6g
- Sugar: 9g
- Protein: 5.3g