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
Serving: 1jar | Calories: 363kcal | Carbohydrates: 33g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 175mg | Potassium: 531mg | Fiber: 16g | Sugar: 12g | Vitamin A: 950IU | Vitamin C: 18mg | Calcium: 613mg | Iron: 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.