If I had to choose between ice cream and pudding, it would be pudding all day, every day. And any kind of {homemade} pudding – chocolate, vanilla, pistachio, tapioca, rice. I like it all, but rarely have it in the house.
Naturally, the discovery of chia seed pudding blew my mind. How a fiber and protein packed seed could taste so similarly to tapioca was beyond me. This treat quickly became my new favorite thing to pick up from Snap Kitchen as a mid-afternoon snack.
The ingredient label was simple enough that I knew I could recreate at home. Sweetened with dates, seasoned with vanilla and cinnamon, and garnished with peaches and pecans – this chia seed pudding is wonderful for both breakfast and dessert alike.
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Chia Seed Pudding
By Published: June 11, 2014
- Yield: 6 Servings
If I had to choose between ice cream and pudding, it would be pudding all day, every day. And any kind of {homemade} pudding - …
Ingredients
- 2 cups non-dairy milk {almond, coconut, ancient grain}
- 2/3 cups chia seeds
- 4 dates pits removed
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Blend non-dairy milk and pitted dates in a blender until there are no chunks of dates remaining.
- Pour mixture into a medium-sized bowl and add chia seeds, vanilla, and cinnamon.
- Stir until thoroughly mixed.
- Cover with plastic wrap and leave in refrigerator overnight.
- Garnish with chopped fruit and nuts.
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Oh wow. I need these in my life. What camera do you use to take your pictures. They look so professional.
I use a Canon 7D. Thank you!
I have just printed this recipe and will try it out tonight. Thank you.
Hope you enjoy! 🙂