I’m completely obsessed with this gluten-free, refined sugar-free, dairy-free, raw superfood pudding! I know I’m a little late to the party when it comes to this recipe but it’s just so good that I had to share it with you.
Complete truth – I’ve eaten this every day for the last week. Yes, it’s healthier – which I’ll get to in a minute – but that’s not why I like it. I have a secret tapioca pudding obsession. There’s something about the creamy pudding and the bite of the tapioca pearls that I just love. I even included my favorite tapioca pudding recipes in my book – but I rarely make it because it’s more of a guilty pleasure than a healthier treat.
Chia pudding is so similar in texture and mouthfeel to tapioca. There’s the creamy, gel-like pudding that is formed when the seeds are soaked in liquid and chia seeds themselves get slightly soft.
Chis is full of good-for-you-stuff, too, including omega-3 fatty acids, antioxidents, fiber, calcium, iron, phosphorous, magneesium, niacin, zinc, folate, and copper. According to Dr. Weil, the seeds don’t have to be ground to make the nutrients available to your body, either.
This chia pudding satiates my hunger and has improved my digestion. Yep, I’m hooked.
I’ve been using Salba, a brand of chia that touts higher nutritional value than other types of the tiny seed. If you can’t get Salba, no worries. Regular chia seeds work just as well and are still a nutritional powerhouse.
My favorite way to make this is with unsweetened chocolate Almond Breeze (now soy-free…love it!) and a few tablespoons of dried fruit. Feel free to use any type of liquid you have on hand.
Have a favorite chia recipe? Share it with us!
Other Chia Recipes
- Oat, Almond, & Date Muffins with a Chia Egg Replacer from She Let Them Eat Cake
- Fluffy Buckwheat Pancakes from Adventures of a Gluten-Free Mom
- Pumpkin Chia Pudding from Choosing Raw
- Magic Cookie Power Bars from SS&GF
- The Chia Cheat Sheet & 10 Raw Recipes from Natural News
- 1 cup unsweetened chocolate almond milk
- 1/4 cup chia seeds (regular or Salba brand)
- 2 – 3 tablespoons currants, raisins, dried cherries, or dried cranberries (optional)
- 5 – 6 drops liquid vanilla stevia (alcohol-free), or to taste
- Put the almond milk in a pint mason jar. Stir in the chia seeds and dried fruit. Place the lid tightly on the jar and refrigerate overnight.
- Stir well, and add additional almond milk to adjust the consistency if desired. Sweeten to taste with liquid vanilla stevia. Serve in stemmed glass pudding cups for a beautiful presentation.