Love puddings. This one is so quick and easy to make. No cooking and easy to tweak to fit your taste buds. Plus, it’s terrific as an anytime energy boost.
It’s my tweak to a Chia Seed Pudding recipe I discovered on Katrina Mayer’s site. I admit to serving this with homemade whipped cream. Now that does up the calories (for those counting) but all the nutritional value of chia seeds, and the other great ingredients, remains.
Don’t be afraid to adjust quantities and experiment with additional ingredients. As my chef hubby Dennis says, “Remember to savor the food you eat.”
4 tbsp chia seeds
1 1/2 cups unsweetened nut milk (I like almond best, but have used coconut, too)
1 tbsp raw cacao powder
2 grams powdered stevia* (I used Pure Via Stevia packets. Each packet is 1 gram.)
1/4 tsp vanilla bean powder (homemade, see my instructions here.)
Place ingredients in jar or bowl and mix well. Let stand at least 10 minutes or overnight to allow chia seeds to “gel” and thicken the pudding.
This holds well for up to a week or so. Great for breakfast, snack, or dessert.
Can serve with fresh fruit, chopped nuts, and other goodies. It’s up to you.
** Adjust stevia to taste.
— Can substitute another sweetener, like maple syrup, brown sugar, or even table sugar.
Make Vanilla Chia Seed Pudding
— Omit cacao and start with 1 gram stevia
— Increase to 1/2 tsp vanilla bean powder
You can find Katrina’s original recipe here.
Products I used
The vanilla bean powder I made myself (recipe here). I use a lot of chia seeds so usually buy it in bulk from Amazon. Also bought the raw cacao on Amazon, as well. The stevia I can easily find locally. I don’t go through much so tend to buy smaller boxes of packets which I find more convenient. Last time I bought it at my little local IGA store on sale. But it’s easily found on Amazon, too.