Chia pudding makes for a great breakfast or snack option. It’s packed with healthy fats, vitamins, antioxidants and plenty of good fiber for our guts! I love that you can make it ahead of time, put it in the refrigerator and it’s ready to eat when you are. This recipe is one of my favorites but there are oodles of possibilities. Create your favorite flavors by swapping out the fruits or the nuts for other options. It really comes down to the ratio of chia seeds to the amount of liquid and liquid consistency in your recipe. (i.e., full-fat coconut milk will have a thicker and richer consistency than a nut milk and some fruits will have a higher water content than others)
Note: The chia mixture will appear a little runny but will thicken into a pudding texture after it is refrigerated and the chia seeds absorb the liquid.
- 1 – 13 oz can of full-fat coconut milk (or almond or coconut milk from a carton)
- 1/4- 1/3 cup chia seeds
- 1/3 heaping cup pecans
- 3 Tbsp cocoa powder
- 2 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp real salt
- 1 medium-sized banana
- 4-5 large frozen (about ½ cup) or fresh strawberries
- 2 Tbsp cocoa nibs
- 1-2 Tbsp maple syrup or other sweetener of choice (optional)
- 1/4 cup water (adjust accordingly)
- Add all the ingredients except the cacao nibs to a blender. Pulse for several minutes until well combined. Add a small amount of water if mixture seems too thick. Keep in mind the pudding will thicken after several hours in the refrigerator.
- Add the cacao nibs and pulse briefly.
- Divide evenly into 4 ramekins or small bowls.
- Cover and refrigerate for several hours or overnight until pudding has a thick consistency.
- Enjoy as is or top with your favorite fruit or nuts.