Recipe Review: Vanilla Chia Seed Pudding

My family knows that I *almost* never follow a recipe to the “T”. But this one is perfect.

I’ve long been familiar with Chia, regularly put it in our smoothies and have tried a chia pudding recipe here and there. Some were better than others but nothing had ever become a mainstay. They were either too much work or just not good to find their way into my go-to recipes. Until now.

My friend Loraine shared this recipe for my health recipe exchange in January, and since trying it I think we’ve made it 5-6 times in 2 weeks. It comes from the Nourishing Meals cookbook. It’s not only quick and easy, but totally satisfying and delicious. We definitely need to double the following recipe for everyone to get a good serving.

Chia has been shown to have huge benefits for those struggling with diabetes and is packed with omega-3 fatty acids, protein, fiber, antioxidants, iron, and calcium. This is yet another recipe that doubles as a snack and a dessert!

Is this anyone else’s first memory of chia?

Pretty funny that all this time we should have been eating the stuff instead making creepy pets out of it.

TIP: Don’t try go to get something done and leave your toddler supervising the running blender and the chia ready to go in the bowl. You may find most of the chia spread over the counter and the floor. Not that I know from personal experience or anything. 🙂

Print Recipe

Recipe Review: Vanilla Chia Seed Pudding

Prep Time

5 minutes

Cook Time

0 minutes

Passive Time

1-3 hours

Servings

servings

Ingredients

• 1/2 cup raw cashews
• 1 1/2 cup water
• 1/4 cup coconut nectar or maple syrup
• 1 whole vanilla bean or 1 tsp vanilla extract
• pinch sea salt
• 5 TBSP whole chia seeds

Prep Time 5 minutes Cook Time 0 minutes Passive Time 1-3 hours Servings servings Ingredients 1/2 cup raw cashews 1 1/2 cup water 1/4 cup coconut nectar or maple syrup 1 whole vanilla bean or 1 tsp vanilla extract pinch sea salt 5 TBSP whole chia seeds

Instructions

1. Blend cashews, water, sweetener, vanilla and sea salt for 1-2 minutes in a high speed blender until smooth and creamy (soak cashews in advance if not using high speed blender.
2. Measure chia seeds into a large bowl. Pour cashew mixture over chia and mix well. Refrigerate for 1-3 hours (we often can't wait more than 30 minutes--it's a little runny but delicious).

Recipe Notes

**Will stay good in the refrigerator for 3-5 days.
**Delicious topped with fruit, nuts, chocolate or just about anything you would top a dessert with.