Recipe by Alexandra Zohn

Chia Pudding

()
Leave a Review
Print
Chia Pudding
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

Ingredients

Chia Pudding

  • 1/4 cup chia seeds

  • 1 cup UNSWEETENED rice milk (or whole dairy milk, coconut, almond, hazelnut, cashew, oat or hemp milk, depending on preference and allergies)

  • 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract, gluten free if necessary)

  • 1 tablespoon pure maple syrup (or raw honey, pureed dates, and/or fresh fruit)

  • 1/4 teaspoon sea salt

Directions

1.

In a medium bowl, mix all the ingredients using a whisk or a fork.

2.

Divide mixture into four smaller containers.

3.

Allow to set for at least 20 minutes, or cover and refrigerate overnight (or for a couple of days). The more it sets, the thicker the pudding gets.

Notes:

Serving suggestions and variations:

-Add two teaspoons of cocoa powder before mixing to make chocolate pudding.

-Add fresh seasonal fruit. Berries and pomegranate seeds are great, or even thawed frozen fruit.

-Substitute milk for freshly squeezed juice. Citrus is particularly nice, especially when sweetened with raw honey.

-Make banana pudding by using 2=two bananas instead of the milk. Place the ingredients in a blender, so the bananas liquefy. You can forgo the sweetener. Ripe bananas are sweet enough.

-Add spices like cinnamon, nutmeg, ginger, cardamom, and/or allspice

This recipe image was generated usingĀ AI.

Recipe tags

Alexandra Zohn chia clean eating healthy make ahead plant-based pudding whole foods
Chia Pudding

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image

Related Recipes: