I know that there are probably a million recipes out there for a chia seed pudding, but I’ve been making this one for years and absolutely love it. So I thought I’d share it with you as I’m sure you will too.
I first started eating chia seed puddings around six years ago when I wanted to begin eating a little cleaner in the morning for breakfast and also not reach for the naughty snacks when I got a bit peckish. Chia seed puddings seemed like the perfect alternative. Super easy to make, a lot of room for creativity and combination of flavours, and most importantly, satisfying.
I have a few different alterations on rotation, but I can’t get past the cashew cream with this one. It’s not too sweet and works beautifully with the chocolate chia seed pudding. The other ones are simpler, depending on what I have in my house. You can take it in so many different directions, but it’s great to have a rule of thumb to work with for chia to liquid ration, that way you have a great pudding consistency every time. My ratio is typically 3/4 cup chia seeds to 2.5 cups of liquid.
It’s also great to make in advance in little glass jars and just pop it in your bag if you’re running late for school drop off, work or study. Chia seed puddings are best made in advance as the chia seeds expand with time. This is why I always use so much more liquid, as they actually absorb 10 to 12 times their own weight. They form a gel and are great for vegan cooking and baking. I sometimes mix them into my porridge, add them to my smoothie, or grind them up to use as a binder in cakes, slices or veggie patties.
Chia seeds are not only versatile but are classified as a superfood that is rich in a vast range of nutrients and minerals. One thing I did hear a while ago is that if you’re using chia seeds for their nutritional benefits (as opposed to just as a binder), make sure they are not heated as they lose most of their nutrient value. Just keep that in mind.
Now onto the recipe! I hope you enjoy it and can easily incorporate it into your rotation when you need something delicious, not too sweet, and easy to make.
- 3⁄4 cup black or white chia seeds
- 1 heaped tbsp cacao powder
- 2.5 cups coconut milk (not from a can)
- 2 tsbp maple syrup
- 2 tbsp water
- 1 tbsp maple syrup
- 1⁄2 cup of raw cashews
- 1 small ripe banana
- Mix the chia seeds and cacao powder.
- Using a whisk, add in the coconut milk and maple syrup and stir for about a minute. Once the consistency is even, but aside for 5 minutes. Stir one more time before setting aside for around 30 minutes or overnight if making for breakfast.
- For the cream, put the cashews, banana and the water in a small food processor or using a stick blender and blend until smooth.
- Layer the chia pudding and the cream and top with coconut, nuts or fruit. I put some shredded coconut, crushed walnuts for some crunch, and grated some dark chocolate.
You can use either white or black chia seeds for this recipe. From my understanding, they have an identical nutritional profile, but one comes from a purple flower and the other from a white one. Just a fun little fact for you! I personally use black ones as they are easier to access. If you’re using them in baking a light cake or something else that would show the seed when you want to disguise it, then use white ones instead.
Note that this recipe isn’t too sweet. If you have a sweet tooth and want it a little sweeter, add an extra tablespoon of maple syrup to both the chia seed pudding and the cashew cream.
*Serving size depends on the jar or glass you use for serving and how much you want to serve per serving. What you see pictured is how much the whole recipe takes. They are quite wide glasses. You could easily split this between three serves.
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