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Chia Pudding with a Hack

chia pudding

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! 

chia pudding

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

chia pudding

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
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Total Time
15 min
Total Time
15 min
For the milk
  1. 2 tablespoons of your favorite raw nut or seed butter (I like almond, tahini or hazelnut)
  2. 3 cups water
  3. 3-4 Medjoul dates for sweetness
  4. A splash of alcohol-free vanilla extract (optional)
  5. 1/4 teaspoon turmeric powder + a pinch of black pepper (optional - for extra anti-inflammatory properties)
For the pudding
  1. 2/3 cup chia seeds
  2. 1 cup frozen or fresh berries of choice (or any other fruit you like)
Instructions
  1. Blend almond (or other nut/seed) butter, water, dates, vanilla, turmeric, and black pepper until smooth.
  2. Place in a bowl, and stir in the chia seeds.
  3. Place in the fridge overnight to thicken for best results.
  4. Add the fruit when ready to serve.
Soul in the Raw http://soulintheraw.com/

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Soul in the Raw is a high-raw vegan recipe + education blog. Marina creates quick, easy, and delicious high-raw vegan recipes and blogs about the health benefits of a high-raw plant-based diet. You can get more of Marina’s awesome recipes, tips, and lifestyle techniques on the free Facebook group: Raw Souls .