Chia Pudding
Easy, affordable, delicious and versatile. Vegan Chia Pudding is quick to make and ultra filling!
Print
Pin
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: 1jarCalories: 363kcalCarbohydrates: 33gProtein: 18gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 13gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 175mgPotassium: 531mgFiber: 16gSugar: 12gVitamin A: 950IUVitamin C: 18mgCalcium: 613mgIron: 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.