Chiapudding Recipes

CHIA PUDDING

Steps:

• Combine milk, chia seeds, sugar, and vanilla extract in a bowl; let sit about 10 minutes. Stir the mixture, cover the bowl with plastic wrap, and refrigerate 8 hours to overnight.
• Top the pudding with coconut and raisins to serve.

CHIA PUDDING

Steps:

• Combine the chia seeds, milk and 2 tsp maple syrup in a jar or bowl. Cover and chill overnight or for at least 8 hrs.
• When ready to serve, top with fruit and a drizzle of maple syrup.

CHOCOLATE CHIA SEED PUDDING

Steps:

• Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
• Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Drizzle honey over the pudding to serve.

CHIA SEED PUDDING

Steps:

• In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
• The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
• Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

CHIA SEED PUDDING

Steps:

• Whisk almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt together in a bowl until just blended; add chia seeds, whisk to incorporate, and let the chia seeds soak for 30 minutes.
• Stir the chia seed mixture to redistribute seeds that have settled throughout the mixture. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Drizzle 4 teaspoons maple syrup over strawberries in a bowl; stir to coat. Add almonds to strawberries; stir.
• Spoon chia seed mixture into 4 bowls; top each with a portion of the strawberry mixture.