Description
Each of these 3 Chia Seed Pudding Recipes are delicious, satisfying and energizing. The perfect easy-to-make paleo breakfast or snack you can grab on-the-go to conquer a busy day.
Ingredients
Units
Scale
For the Smooth Cacao Chia Pudding:
- 1/2 cup full fat canned coconut milk
- 3/4 cup unsweetened carton coconut milk
- 1 heaping tablespoon cashew butter (homemade recipe here)
- 2 tbsp honey
- 2 tbsp unsweetened cacao powder
- 1/2 teaspoon vanilla extract
- 1/4 cup chia seeds
- Toppings of choice: fruit, nuts, seeds, nut butters, seed butters, nut milks, seed milks, and/or Paleo Mixed Berry Jam.
For the Pumpkin Spice Chia Pudding
- 1/2 cup pumpkin puree
- 1/2 cup full fat canned coconut milk
- 1 cup unsweetened carton coconut milk
- 1 heaping tbsp all-natural sunflower seed butter
- 2 tbsp honey
- 1/2 tsp vanilla extract
- 1/8 tsp cinnamon
- 1/8 tsp all spice
- 1/4 cup chia seeds
- Toppings of choice: fruit, nuts, seeds, nut butters, seed butters, nut milks, seed milks, and/or Paleo Mixed Berry Jam.
For the Sweet Vanilla Chia Pudding
- 1/2 cup full fat canned coconut milk
- 1/2 cup carton unsweetened coconut milk
- 1 heaping tbsp cashew butter (homemade recipe here)
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup chia seeds
- Toppings of choice: fruit, nuts, seeds, nut butters, seed butters, nut milks, seed milks, and/or Paleo Mixed Berry Jam.
Instructions
For the Smooth Cacao Chia Pudding:
- Place milks, cashew butter, honey, cacao powder and vanilla extract in blender and blend on high until smooth.
- Pour mixture in mason jar; add chia seeds, cover jar tight with lid and give it a nice shake until ingredients are well mixed.
- Refrigerate overnight. (Give mason jar a nice shake, 45 minutes after refrigeration, to make sure chia seeds don’t sink to the bottom and are able to mix thoroughly — you can do this a few times to ensure proper blending. If chia seeds are being stubborn, open up jar and use a spoon to mix).
- In another mason jar, or small bowl, layer the chia seeds with your topping of choice. I had mine with bananas, berries, and a dollop of Paleo Whipped Cream.
For the Pumpkin Spice Chia Pudding
- Place pumpkin puree, milks, sunflower seed butter, honey, spices and vanilla extract in blender and blend on high until smooth.
- Pour mixture in mason jar; add chia seeds, cover jar tight with lid and give it a nice shake until ingredients are well mixed.
- Refrigerate overnight. (Give mason jar a nice shake, 45 minutes after refrigeration, to make sure chia seeds don’t sink to the bottom and are able to mix thoroughly — you can do this a few times to ensure proper blending. If chia seeds are being stubborn, open up jar and use a spoon to mix).
- In another mason jar, or small bowl, layer the chia seeds with your topping of choice. I had mine with bananas and a dollop of Paleo Whipped Cream.
For the Sweet Vanilla Chia Pudding
- Place milks, cashew butter, honey and vanilla extract in blender and blend on high until smooth.
- Pour mixture in mason jar; add chia seeds, cover jar tight with lid and give it a nice shake until ingredients are well mixed.
- Refrigerate overnight. (Give mason jar a nice shake, 45 minutes after refrigeration, to make sure chia seeds don’t sink to the bottom and are able to mix thoroughly — you can do this a few times to ensure proper blending. If chia seeds are being stubborn, open up jar and use a spoon to mix).
- In another mason jar, or small bowl, layer the chia seeds with your topping of choice. I had mine with bananas, berries, and a dollop of Paleo Whipped Cream.
- Prep Time: 10 mins
- Cook Time: 8 hrs
- Category: Breakfast
- Cuisine: American