Description
This easy and creamy pudding is perfect for breakfast, dessert, or a healthy snack. The chia seeds thicken the pudding beautifully, while the cacao and blueberries add flavor and nutrition.
Ingredients
2 cups unsweetened non-dairy milk (almond, oat, or soy)
1/3 cup chia seeds
1/4 cup cacao powder (or cocoa powder)
1 tsp vanilla extract
1/4 cup maple syrup (adjust to taste)
1 cup fresh or frozen blueberries
1/4 cup slivered almonds
Instructions
-
In a medium bowl, mix cacao powder, vanilla extract, and maple syrup with a small amount of the plant milk to form a smooth paste.
-
Gradually add the remaining milk, stirring to combine. Taste and add more sweetener if desired.
-
Stir in the chia seeds, making sure they are evenly distributed.
-
Cover and refrigerate for at least 2 hours, stirring occasionally to prevent clumps.
-
Once the pudding is thick and creamy, divide it into serving dishes. Top with blueberries and slivered almonds, or leave it in a larger container for later.
-
Store in the refrigerator for up to 5 days, or freeze in freezer-safe jars for up to several weeks (leave space for expansion).
Notes
- For a warmer, sweeter cinnamon flavor, sprinkle a little Ceylon cinnamon on top. Unlike cassia cinnamon, Ceylon cinnamon is milder and safer for regular consumption.
- This pudding can easily be adapted with other fruits like raspberries, strawberries, or mango.
- If using frozen berries, thaw slightly before serving to avoid excess water in the pudding.