Chia Pudding

Chia seeds are a wonderful food, and healthy Chia Pudding is a fabulous breakfast, as well as a great snack! Rich in fatty acids, chia seeds contain more omega-3’s than any other vegetarian source. They are also quite high in anti-oxidants, minerals and fiber.  Further, I find that they are quite soothing for my digestive system (and I’m always looking for a boost in that realm).

I got the idea for this smooth and tasty recipe from yoga teacher extraordinaire and raw foodie, Jess Price.  I give her full credit for turning me on to both chia seeds and chia pudding.

Chia Pudding

Print Pin Recipe
Servings 2 -4 people

Ingredients

Instructions

  • Place the cashews and water in a vitamix and blend on high speed until smooth
  • Blend in the honey, vanilla, and salt
  • Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!)
  • Place in the refrigerator overnight
  • Serve
Prep Time 10 mins
Total Time 10 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

When I have extra time I soak my cashews for several hours (be sure to discard the soaking water) which makes for an even richer, creamier treat. You can also experiment by adding cinnamon, vanilla beans, and other tasty enhancements to this recipe (in your desired quantity).

Don’t let the fancy presentation above fool you. This delicious, nutritious pudding is ridiculously easy to prepare. Throw a bit of chia pudding into a smaller mason jar and it makes the perfect driving snack –ideal for slurpping up on road trips.

If you venture into the land of chia seeds and healthy Chia Pudding please let us know how you like ’em!

Update: Per questions below, I have made this with a mixture of cashew and coconut milk and it is delicious.  I have also used chia seeds to make my morning protein shakes more rich, creamy and nutritious. This chia pudding keeps in the fridge for 2-3 days. Enjoy!

Comments

106 responses to “Chia Pudding”

  1. Hi- in an update to this recipe, you said yu have made this with coconut milk. Do you use one can of the coconut milk and the rest water to equal 3 cups? Thank you!

    • Hi Rebecca, I’m so sorry I didn’t measure when I did that, just threw it together. If you do measure please stop back by and let us know what you did and how it worked :-)

    • I make this recipe with one can of coconut milk, add water to make 3 cups and proceed. I also use 1/2-1 Tbsp Pyure instead of honey for blood sugar issues.

  2. I am NOT a breakfast person! I could eat pasta and soup in the morning… but discovered this… it is simply YUMMY and super healthy . Thanks!!

  3. This looks good. I have recently been making chia pudding using frozen berries and coconut milk. I will be trying this version soon.

  4. First off, I love you recipe’s. I tried to go Paleo a year ago and failed, mostly because the recipes I was using didn’t taste good and I just could’t stick to it with all this “icky” food. So thank you for posting stuff I can enjoy!

    So my question is: Have you tried this recipe with any other nuts? I am violently allergic to Cashews and pistachio’s, but no other nuts, and was wondering if knew of an alternate nut that would still work in this recipe before I go buying a bunch of nuts. Thank you!

  5. Your recipes are the greatest, aboslutely amazing! They have changed our household’s way of cooking & eating. The sesame kelp noodles are the best! THANK YOU for all you do, my abundant gratitude!

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Recipes » Desserts » Chia Pudding