RECIPE
ALMOND CHIA PUDDING
Chia pudding has become one of my favorite recipes to whip up, which feels a bit ironic given my first taste of chia pudding was actually far from enjoyable.
Back then, it was bland and watery. A few years later, I learned about the key ingredient to making it creamy and delicious: handcrafted almond milk made from raw, unpasteurized almonds. The richness of truly raw almonds transforms the pudding into something decadently creamy. Now, I look forward to it every morning — it’s that good.
If you have a sensitivity to almonds, don’t worry — coconut milk is a delicious alternative that works just as beautifully.
Ingredients
MAKES 5 SERVINGS
▪ 4 cups almond milk or coconut milk
▪ 3/4 cup chia seeds
▪ 1/4 teaspoon vanilla bean powder (optional)
Instructions
Place the almond milk in a medium bowl. Slowly add the chia seeds, mixing them with a whisk as you add them. Whisk constantly for 5 minutes to prevent lumps forming, until mixture begins to thicken.
Refrigerate for about 20-to-30 minutes or until the mixture has a pudding like consistency.
Transfer pudding to a bowl or jar with a lid (I like Weck tulip jars). Will keep for up to 5 days in the fridge.
You may want to mix through a dash more of almond milk in the morning if the mixture has become too thick.