I am actually feeling a little weird posting a “Chia pudding” recipe as it is not really a recipe. I talked about this with my friend Fanny and we had the same issue with green smoothies. It is so easy that it is almost embarrassing to post it as a food blogger.
But nevertheless, it is totally worth it to share this Super creamy Vegan Chia Pudding with you, and also the way I made it. I actually learned that you should ALWAYS soak your Chia seeds in order to get the full health benefits.
Once Chia seeds are fully soaked and grown, they develop a gelatinous coating which is said helps to clean the digestive track. Also, I like the soaked texture much more than the crunchy little seeds between my teeth.Damn to all the years I just sprinkled it over my oatmeal…;)
SOAK YOUR CHIA GUYS!
Well, this is a very basic way to make a Chia pudding and had probably been shared by over 10000 other bloggers. I am not so sure whether I really love the classical Chia pudding on its own. BUT!, Yes to the Chia pudding mixed with fruits and granola, yes to RASPBERRY CHIA PUDDING and definitely YES to CHIA CHOCOLATE PUDDING
As you can see below I used full-fat coconut milk. Of course, you can substitute with almond milk or cashew milk. I prefer the coconut milk for Chia pudding due to the thickness. Don’t be afraid of the full-fat as you won’t eat tons of it. 🙂
- 2 cups full-fat coconut milk
- ⅓ cup black chia seeds
- 2 tbsp agave syrup
- ½ tsp vanilla extract
- In a pan whisk together the coconut milk, chia seeds, agave syrup and vanilla extract until the chia seeds are fully covered.
- On medium heat boil for 2-3 minutes
- Pour in a bowl and cover and chill in the fridge for 2 hours
- During this time stir the mixture with a fork every 20 minutes
- Layer the chia pudding in a jar with fruits or smoothie or serve with granola and nuts