Ch-Ch-Ch-CHIA Pudding

Recipe re-blogged from Paula Salzman

Serves 2


  • 1 ¼ cups almond milk (add a bit of coconut cream for fat to balance the cocoa)
  • 3 pitted dates or sweetener of choice, to taste (SuperMax’s family uses ZSweet)
  • ½ teaspoon pure vanilla extract
  • 2-2 ½ Tablespoons raw cacao or unsweetened cocoa powder (if making chocolate pudding), depending on how chocolaty you like it
  • ¼ cup chia seeds


  1. Place almond milk, dates, vanilla and cacao in blender and process until dates are pulverized.  A Vitamix does a great job with this.  If your blender leaves the dates too chunky, you can strain the mixture before adding it to the chia seeds.
  2. Pour chia seeds into a medium container and add almond milk mixture.  Stir immediately to combine otherwise you may end up with blobs of chia seeds.  Allow to sit on countertop and stir every 5 minutes.  After 15 minutes, it should have thickened.
  3. Cover and refrigerate for at least an hour.  I usually do this the night before.  Stays in the fridge for as long as your almond milk would.  Fun to add toppings like fresh fruit, coconut or chopped nuts.

Printable Recipe Card:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s