Chia Pudding
Easy, affordable, delicious and versatile. Vegan Chia Pudding is quick to make and ultra filling!
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Servings: 2 jar
Ingredients
- 2 cups plant-based milk (you can find a link to my recipe for my homemade cashew milk in the notes)
- ½ cup chia seeds
- 1 tsp vanilla
- 1 tbsp maple syrup
- 2 tsp butterfly pea powder (optional)
Instructions
- Place chia seeds, and cashew milk in a large measuring cup and whisk.
- Add in vanilla and maple syrup, whisk to combine. I like to switch to a spoon and stir after allowing to sit for 5-10 minutes. This ensures that no clumping happens.
- Once set, transfer half of the chia to a separate bowl and add in butterfly powder and stir until completely mixed in.
Notes
My Homemade Cashew Milk recipe goes great for the non-dairy milk required for this recipe.
Layer using your imagination! I used @maison_riviera coconut yogurt in this recipe, but any yogurt will do!
Nutrition
Nutrition Facts
Chia Pudding
Serving Size
1 jar
Amount per Serving
Calories
363
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
2
g
Sodium
175
mg
8
%
Potassium
531
mg
15
%
Carbohydrates
33
g
11
%
Fiber
16
g
67
%
Sugar
12
g
13
%
Protein
18
g
36
%
Vitamin A
950
IU
19
%
Vitamin C
18
mg
22
%
Calcium
613
mg
61
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.