3 Delicious Chia Pudding Recipes

Once you read about the amazing health benefits of chia, you’ll want to add them to everything! Fortunately, chia seeds are incredibly versatile and have a very mild taste, making them a great addition to virtually any meal. You can sprinkle them on your breakfast, add them to salads, bake them into bread or muffins and even turn them into an indulgent feeling yet healthy dessert known as chia pudding. 

What Is Chia Pudding?

Chia pudding is by far one of the tastiest ways to eat chia seeds and makes full use of their ability to hold up to 10X their weight in liquid. To make a basic chia pudding, all you need to do is add chia seeds to water, milk, or plant-milk and allow them to swell. On their own, chia seeds have minimal flavor, making them an excellent carrier for other ingredients like chocolate, coffee, berries, vanilla, or cinnamon. Here are just three super simple chia recipes to try, but if you’re feeling inventive, then the possibilities are endless! 

Chocolate Chia Pudding 

Generally speaking, chocolate-flavored desserts aren’t the healthiest, but this one actually is, and what’s more - it’s vegan too! Here’s how to make four servings:

Ingredients: 

• ½ a cup of organic chia seeds
• 1.5 cups of plant-milk of your choice (we like almond)
• 3 tbsp. of agave nectar or maple syrup 
• ½ teaspoon of vanilla bean paste or vanilla extract
• ¼ cup of unsweetened cocoa powder 
• 2 squares of vegan dark chocolate 
• ¼ teaspoon of salt 

Method:

• Add your cocoa powder, agave nectar/maple syrup, salt, and vanilla to a small bowl and give them a gentle whisk to combine.
• Next, slowly add your plant milk a little at a time, continually whisking to prevent lumps.

If you want to portion your chia pudding into glasses or ramekins, then split your chocolate milk into four at this stage. 

If you’ve split your chocolate milk into four equal servings, then you now need to do the same with your chia seeds before adding them to your containers. 

• Give everything one last mix before covering and placing your pudding into the refrigerator for four hours. 
• To help your chia puddings to set evenly, you may want to give them a gentle stir after the first 30 minutes.
• After four hours, your chia seeds should have absorbed your chocolate milk, and your pudding is ready to eat.
• For a little extra indulgence, finely grate some dark chocolate over the top. 

Very Berry Chia Pudding

Depending on the fruits you use, this chia pudding can turn a vibrant purple or a beautiful pink color! In this recipe, we’ve used blueberries, raspberries, and strawberries, but you could substitute these out for whatever berries you like. 

Ingredients: 

• ½ a cup of organic chia seeds
• 1.5 cups of plant-milk of your choice (we like almond)
• 3 tbsp. of agave nectar or maple syrup (add more or less depending on the sweetness of your berries)
• ½ a cup of fresh or frozen strawberries
• ½ a cup of fresh or frozen blueberries
• ½ a cup of fresh or frozen raspberries
• ½ teaspoon of vanilla bean paste or vanilla extract

Method:

1. Add your berries to a bowl. If using fresh berries, then gently squash them a little to release more of their flavor. 
2. Add your sweetener of choice and vanilla before pouring in your milk. 
3. To your berry-milk mixture, add in your chia seeds and stir to combine. 
4. Cover your chia pudding and place it in the refrigerator overnight or for at least 6 hours. This chia pudding needs a little longer for the flavors to develop.
5. We recommend letting this chia pudding swell as one large pudding and then portioning it afterward to ensure an even distribution of berries and chia seeds in each serving. 
6. Serve cold and top with more fresh berries.

Carrot Cake Chia Pudding

With this chia pudding, you can finally have cake for breakfast, and you also squeeze in some of your five a day! Here’s how to make it. 

Ingredients:

• ½ a cup of organic chia seeds
• 1.5 cups of plant-milk of your choice 
• 3 tbsp. of agave nectar or maple syrup 
• 2 teaspoon of vanilla bean paste or vanilla extract
• 1 large carrot
• 1 teaspoon of cinnamon 
• A pinch of salt 
• ¼ cup of raisins
• ¼ cup of chopped walnuts 
• Zest of half a lemon 

Method: 

1. Peel your carrot and take off the top. Set aside a small piece to grate for a garnish. 
2. Add the rest of your carrot to a blender with your plant milk, vanilla, sweetener, cinnamon, salt, and blend until the carrot has turned to a pulp. 
3. Portion your chia seeds into four ramekins or glasses and then top with your carrot cake milk. 
4. Give everything a good stir, and then cover your chia puddings and place them in the fridge for 4 hours. 
5. To help your chia pudding set evenly, you may want to stir it after the first 30 minutes. 
6. Once set and ready to eat, grate some extra carrot over the top and add raisins, chopped walnuts, and lemon zest to garnish.