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3 Chia Seed Pudding Recipes

3 Chia Seed Pudding Recipes


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  • Author: Mariel Lewis
  • Total Time: 8 hrs 10 mins
  • Yield: Each recipe makes two 8-oz jars

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:

  1. Place milks, cashew butter, honey, cacao powder and vanilla extract in blender and blend on high until smooth.
  2. Pour mixture in mason jar; add chia seeds, cover jar tight with lid and give it a nice shake until ingredients are well mixed.
  3. 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).
  4. 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

  1. Place pumpkin puree, milks, sunflower seed butter, honey, spices and vanilla extract in blender and blend on high until smooth.
  2. Pour mixture in mason jar; add chia seeds, cover jar tight with lid and give it a nice shake until ingredients are well mixed.
  3. 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).
  4. 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

  1. Place milks, cashew butter, honey and vanilla extract in blender and blend on high until smooth.
  2. Pour mixture in mason jar; add chia seeds, cover jar tight with lid and give it a nice shake until ingredients are well mixed.
  3. 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).
  4. 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