- 1 cup unsweetened almond milk
- 1/2 cup coconut milk
- 1-2 TB maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup chia seeds
- 2 TB cacao powder
- 1/4 teaspoon cinnamon
- small pinch of sea salt
- garnish of choice: ideas include pomegranate seeds, fresh strawberries, cacao nibs, flax seed, bee pollen, etc.
Add the chia seeds to a mixing bowl.
In a separate bowl or measuring cup, whisk the coconut milk, nut milk, maple syrup and salt. You can also use a blender for this step.
Add the coconut milk mixture to the bowl of chia seeds, and whisk.
Let the mixture stand for about five minutes, then whisk again, breaking up any clumps that have formed.
Repeat this step, letting the mixture stand once again for about 5-10 minutes, then whisk.
Cover the mixture, and store in the refrigerator for at least an hour (or overnight).
As the pudding sets up in the refrigerator, the chia will absorb the liquid, transforming the mixture into a light, airy pudding.
To serve, spoon chia pudding into a bowl or parfait glass. Top with berries, coconut flakes and other toppings of choice. Add a sprinkle of cinnamon, if desired.
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