chia-seed-pudding

Chia Seed Puddings

The great thing about Chia seeds is that they are full of fiber, protein, antioxidants, and healthy omega 3 fats. So whatever you make with them in it, it’s going to be good for you. Using them to make something delicious is just that much better! The variety is endless. I love using chia seeds in all kinds of things. For breads and other things I need them ground to a fine flour, I use a coffee grinder to make chia flour. I have a white one for seeds I need to grind and a black one for coffee and cocoa beans. You don’t want to store chia flour for long periods of time, so it’s best to make it when you need it. Also when you grind it as you use it, you still get all that wonderful nutrition and fiber value. I buy chia seeds five pounds at a time, so I always have enough for whatever I want. But to make pudding you actually don’t need to grind it into a flour, unless you want a smoother texture. Which I personally like. Most recipes I’ve seen just use the chia seeds, whole. Which gives you more of a tapioca like texture. I’m going to give you a few recipes here. Try them yourself  and then you can decide which way you want to make your pudding.

 

This first pudding recipe is one I created.

COCONUT CHIA PUDDINGcoconut-chia-pudding

Ingredients

I/4 cup chia seeds (ground into flour)

1 cup almond coconut blend milk

1 teaspoon pure vanilla extract

2 tablespoons raw honey

2 tablespoons coconut butter or coconut cream concentrate

1/4 natural cup coconut chips or shredded coconut (toast lightly)

Directions

In a large bowl combine all wet ingredients and blend using hand blender on low, until combined and smooth. Add the chia flour slowly and blend together until smooth. Then mis in the coconut. Pour into two individual cups or bowls, cover and set in refrigerator for 2 to 3 hours or over night. Serve with toasted coconut chips, shredded coconut or whatever you like on top.

 

Another of my recipes.

CHOCOLATE CHIA PUDDINGchocolate-chia-pudding

Ingredients

1/4 cup whole, natural, roasted cocoa (finely ground to a powder)

1/4 cup chia seeds (ground into flour)

1 cup almond milk

1 teaspoon pure vanilla extract

2 tablespoons raw honey

1 tablespoon coconut butter or coconut cream concentrate

2 tablespoon dark brewed coffee

Directions

In a large bowl combine all wet ingredients and blend using hand blender on low, until combined and smooth. Add the chia flour and cocoa powder slowly and blend together until smooth. Pour into two individual cups or bowls, cover and set in refrigerator for 2 to 3 hours or over night. Serve with a little whipped cream or shaved chocolate, or whatever you would like on top.

 

This one I found on line. It’s not mine.

CHOCOLATE PEANUT BUTTER CHIA PUDDINGpeanut-butter-chocolate-chia-pudding

Ingredients

1 cup non dairy milk of your choice (240 ml)

1/4 cup chia seeds (40 grams)

3 tablespoons cocoa powder

1 teaspoon vanilla extract

2 tablespoons peanut butter or almond butter for Paleo

1-2 tablespoon sweetener of your choice (maple syrup, honey, agave, etc)

Instructions

In a large jar or container combine all the ingredients. Whisk or blend until combined.

Cover and refrigerate at least 2-3 hours or overnight.

Top sliced banana, chocolate chips, more peanut butter, or whatever you would like for a topping.

 

How I changed the above recipe for myself.

CHOCOLATE PEANUT BUTTER CHIA PUDDING

Ingredients

1 cup almond milk (240 ml)

1/4 cup chia seeds (40 grams) (ground into flour)

1/4 cup whole, natural, roasted cocoa (finely ground to a powder)

1 teaspoon pure vanilla extract

2 tablespoons natural peanut butter or almond butter for Paleo

1-2 tablespoon sweetener of your choice (maple syrup, honey, agave etc) (I use natural honey)

Instructions

Directions

In a large bowl combine all wet ingredients and blend using hand blender on low, until combined and smooth. Add the chia flour and cocoa powder slowly and blend together until smooth. Pour into two individual cups or bowls, cover and set in refrigerator for 2 to 3 hours or over night. Serve with sliced banana, chocolate chips, more peanut butter, or whatever you would like for a topping.

Note:

If you want the smoother texture in a chia seed pudding you find. You’ll use the same amount of chia seeds they say to use, you’ll just grind them into a fine flour and add them last, blending them in slowly.

 Download COCONUT CHIA PUDDING Recipe

 Download CHOCOLATE CHIA PUDDING Recipe

 Download CHOCOLATE PEANUT BUTTER CHIA PUDDING Recipes

 

Please take advantage of our “Post Your Recipes!” form, to share your own recipes.

You’ll find all the bowls and utensils you need to make these recipe and more for your Kitchen, Dining Room, Bar In Pandora’s Kitchen, our sister site.

 

This article has 4 comments

  1. Wow Rebecca I never knew you could use chia seeds in puddings so this article was an eye opener for me! I am a recent convert to chia seeds having ‘discovered’ it for the first time a few months ago when eating a superfoods salad at a local restaurant.. To add extra fiber to my breakfast I now sprinkle a handful of chia seeds into my oatmeal porridge each morning for breakfast.

    Reply
    • I add chia seeds to rolled oats too, along with berries and almond milk. I also add them to salads and other things. They take on the flavor of whatever you add them to. So there is really no limit to what you can do with them.

      Reply
  2. I’m a seriously pain in the behind picky eater who doesn’t like any veggies or fruit, so finding something to eat hat is good for me that I WILL LIKE is always a major find! Going to give the chocolate puddings a try!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *