Vanilla Chia Pudding Recipes

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.

ADAM'S VANILLA CHIA PUDDING

Steps:

• Combine almond milk, cream, chia seeds, sweetener, vanilla extract, and salt in a bowl until well combined. Let sit for 5 minutes and stir again.
• Cover and refrigerate until thick, 4 hours to overnight.

VANILLA CHIA PUDDING

Steps:

• Place chia seeds and vanilla pod in a medium mixing bowl, and set aside.
• Drain cashews, and rinse well. Add cashews, filtered water, the dates, salt, cinnamon, coconut butter, vanilla extract, and vanilla seeds to a blender. Blend on high speed for 2 minutes, and pour into bowl with chia seeds and vanilla pod; whisk well. Let mixture stand for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping (pudding will thicken quickly). Refrigerate until cold, about 3 hours.
• Discard vanilla pod. Whisk pudding. Divide pudding among 8 bowls. Top each with berries, and drizzle with maple syrup.

VANILLA CHIA PUDDING RECIPE

Steps:

• Mix all ingredients together in a bowl.
• Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.
• Let sit for at least 1 hour before serving, or overnight in the fridge.
• Serve with fresh fruits, yogurts, jams, granola or anything else you're heart desires!

VANILLA CHIA PUDDING

Steps:

• Combine: Place ingredients in container or bowl and mix well.
• Mix twice: Mix the chia mixture after 5 minutes, then again after 5 minutes, mixing well each time. Mixing the chia seeds is important so they don't fall to the bottom of the container. If not shaken or stirred every now and then, the pudding will not set properly and the seeds will sink to the bottom.
• Keep covered in the refrigerator until set. Will be ready in 3 - 4 hours.
• Makes about 2 1/4 cups
• Spoon into individual bowls or containers, and serve with fresh fruit, granola or whatever your heart desires that sounds good!
• Store: Keep stored in the refrigerator for up to 5 - 6 days. For longer storage, keep in the freezer for up to 2 - 3 months. Let thaw in the refrigerator.
• Serves 4

VANILLA CHIA SEED PUDDING

Steps:

• NOTE: (*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat.
• Place the chia seeds in a medium bowl.
• Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally.
• I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you're feeling antsy.
• Before serving, stir the pudding to make sure that there aren't any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice. Such as fruit or granola.

VANILLA CHIA PUDDING

Steps:

• Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes. Cover and refrigerate at least 8 hours or overnight.