CHIA PUDDINGS. Transformational superfoods for a high vibration, holistic lifestyle. When you're in need of a quick, no-cook, make-ahead breakfast, chia pudding checks all the boxes. You can even keep jars of it in the fridge for snacks or dessert.
This chia pudding could be put in reused baby food jars, small mason jars, or even squeeze pouches to be included for school lunches. Cooking with chia seeds might *sound* intimidating, but in reality they couldn't be easier to whip up! Simply add liquid (we like almond. *For more flavor ideas, check out our Chocolate Chia Seed Pudding and PB&J Chia Seed Pudding! You can cook CHIA PUDDINGS using 4 ingredients and 4 steps. Here is how you cook that.
Ingredients of CHIA PUDDINGS
- It’s 400 grams of can coconut cream.
- You need 1/3 cup of chia seeds.
- You need 40 ml of honey.
- It’s of what ever toppings you like.
The chia pudding should be nice and thick, not liquidy. Chia Pudding Chia to Liquid Ratio. You know I love chia pudding. But want to know what I love even more?
CHIA PUDDINGS instructions
- Place all the ingredients in a bowl. Mix well..
- Cover with glad wrap. Put in fridge to thicken for 4 hours. Over night is best..
- Remove from fridge. Place in serving glases. Top with whatever toppings you like..
- Here I made a mixed berry coulis, strawberries and banana and sprinkle of cacao powder..
Meal prepping chia pudding for an easy, healthy breakfast, lunch, snack or even dessert. Fresh citrus, vanilla and honey are a perfect match for chia seeds. Especially when you're using a base of creamy homemade cashew milk. You can also use store-bought almond milk or coconut milk, but I really love the rich, neutral flavor and creamy texture that cashew milk provides. I am new to the chia scene – I have heard of, seen & tried some chia puddings at health food stores but hadn't tried making any at home until this one!