An easy way to create a vegan pudding without a ton of ingredients that taste amazing and is super filling!
What You’ll Need:
ATTENTION: This recipe requires 24 hours of prep time! Please plan accordingly!
- 3-4 tablespoons of chia seeds
- 1 cup of your favorite milk alternative — I used unsweetened vanilla almond milk
- About 3-4 fresh strawberries
- About 2 tablespoons of raisins
- About 2 tablespoons of cashews
- One 8 to 16 oz. mason jar with a lid (any bowl or container with a lid can be used but I prefer to use mason jars)
- 1 tablespoon of agave syrup (optional)
What to Do:
- Place 3 or 4 tablespoons of chia seeds in the mason jar**.
- Pour entire cup of milk into jar and mix immediately as the chia seeds will start to expand right away.
- Add agave syrup and mix into chia pudding — I like sweet chia pudding but this step is optional.
- Cover with lid and let sit for approximately 3-4 minutes.
- Remove lid and stir again to remove any clumps of chia seeds that do not have liquid throughout them.
- Cover with lid again and put chia pudding in the fridge — leave overnight.
- Remove mason jar from fridge and open; spoon chia pudding into a serving bowl and smooth out.
- Cut strawberries into lengthwise slices.
- Add strawberries, raisins and cashews on top of chia pudding; serve. Bon appetit!
** The typical ratio for chia pudding is usually either 3 or 4 tablespoons of seeds for every 1 cup of liquid. The more seeds you add, the thicker the pudding will be. I prefer my chia pudding a little more viscose and not super thick, but then it also depends on my mood — rarely I’ll add a little more chia seeds. You can play around with the ratio of both seeds and milk to see what tastes best to you. Sometimes people find the texture of chia pudding a little tough to get used to — that’s how I felt the first time I tried it, so maybe using less chia seeds may work better at first 🙂 .
Date posted on Instagram: 1/24/18