Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, & soy-free.
Thrown together in just a couple minutes! Be sure to make this in advance (I like making it before bed) so it has time to thicken up before eating. The thickness of the chia pudding will vary based on the kind of almond/coconut milk you use, so don’t worry if it looks a bit thick or thin when you first try it out. If your pudding is too thin you can add more chia seeds and let it sit for 30 minutes more; if it’s too thick, try adding a touch more almond milk.
For the chia pudding
- 3 cups unsweetened almond or coconut milk
- 1/2 cup chia seeds
- 1-3 tablespoons of pure maple syrup, to taste
- Fresh fruit
- Coconut flakes
- Pure maple syrup
- Nuts and seeds
- Whisk the almond/coconut milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
- Cover and chill in the fridge for 2.5-3 hours, or overnight. It helps to stir the mixture every so often during this time, but don’t worry if you can’t.
- Stir well before serving. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an air-tight container in the fridge for 3-5 days.