Amazing Chia Seed Pudding

Tiny chia seeds

Have you eaten chia seeds?  They’re funny little things.  Crunchy at first, but if you let them soak in liquid, they absorb the water and make tiny little balls.  Reminds me of tapioca, sort of.

Chia seeds are a great source of Omega 3’s, like flax seeds are. But you don’t need to grind chia seeds — just sprinkle them, whole, on your cereal if you like.

OR, use their natural thickening power to your advantage. When mixed with water, the chia seeds make a gel and can be used in place of eggs in baking. For each egg in a recipe, just mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit about 15 minutes to let it gel.

But this magical gelling ability also makes it SUPER SIMPLE to make a delicious and nutritious pudding. So here’s one example. You can experiment and use different berries.


Blueberry Chia Seed Pudding

Blueberry Chia Seed PuddingIngredients:

1/4 cup raw cashews
1 cup water (or use 1 1/4 cups nondairy milk in place of the nuts and water)
6 large dates, pits removed
2 generous cups fresh or frozen blueberries
1/2 cup chia seeds

Blend everything BUT the chia seeds thoroughly in your blender.
Pour mixture into a bowl.
Then add 1/2 cup chia seeds and stir.

Now be patient :-) Let it sit at least an hour. Three hours is better. Overnight is perfect.

(This recipe makes quite a lot, so you may want to cut it in half the first time.)

The tiny chia seeds swell up and form tiny little balls that make the pudding a very interesting texture — sort of like tapioca pudding.

As you can imagine, this is a SUPER healthy pudding. Eat it for breakfast, as a snack, or dessert. It’s loaded with antioxidants and healthy Omega 3’s, fiber, and minerals.

Give it a try! And experiment. Use different berries, or other fruits, and mix some sliced fruit or whole berries into the pudding after it thickens.

Then come on back and let us know how you like it, and what different variations you try in the comments section below.

[Click this text- Blueberry Chia Pudding Recipe -to download the recipe.]




6 Responses to Amazing Chia Seed Pudding

  1. Annette April 1, 2014 at 9:07 PM #

    I soak two tablespoons in 6 oz almond milk overnight (you can use more) then blend with a banana and a tablespoon cocoa. A dash of vanilla or almond extract adds flavor and enhances the sweetness of the banana. You can blend in other fruits, top with sliced fruit, nuts, vegan chocolate chips are good too! I’m having fun with chia seeds!

    • Delisa Renideo April 3, 2014 at 7:18 PM #

      Thanks for your suggestions, Annette! It looks like there are a lot of different ways to use chia seeds

  2. Mariella April 3, 2014 at 8:44 PM #

    Hi, Delisa! I made it just as you have it written, only I had a couple T. less of chia seeds (still set up great) and I added a teaspoon of vanilla. It was very good, but I’ve never eaten chia seeds before and the texture is a big “strange.” I’m actually a big tapioca fan (or used to be), so it actually was better for me to NOT think of it those terms. :) I also have been all processed sugar and sugar substitutes-free for about 30 days now, so my taste buds have really changed. I think when I make this again, I will only add 1/2 that amount of dates, or maybe none at all. It was actually too sweet for me (never thought I would say that!). And I love Annette’s suggestion because I’ve been wanting a way to make a chocolate pudding, so that will work great. Her recipe sounds similar to a sugar-free ice cream using frozen bananas someone told me about, but sometimes I want the chocolate, but I don’t want the frozen part. Being sugar-free is really life-changing. I’m also plant-based again – in itself life-changing, for sure. So thanks for the delicious recipe. And for getting me to try chia seeds. I’ve always avoided them because I have so many allergies and also the “Ca-ca-ca chia!” song gets stuck in my head! :) But I ate a spoonful, waited about 20 minutes and no reaction, so I’ll definitely add them into my diet. Hope you are Charlie are happy and well. :)

    • Delisa Renideo April 4, 2014 at 11:44 AM #

      Hey Mariella! Good to hear from you! And CONGRATULATIONS on being sugar free and sugar-substitute free and vegan! Yes, it is totally life-changing! ! !

      I so agree — even healthy recipes can be too sweet once we let our taste buds change. I also prefer things less sweet.

      Isn’t it exciting to learn how to enjoy such tasty foods that are totally healthy? Where did that feeling of deprivation go?!

  3. Jennifer May 31, 2014 at 9:44 PM #

    I just made this tonight, having been inspired by your class this week! We’re currently waiting for the pudding to set. Maybe I shouldn’t have talked it up so much at home, since now I’ve got a restless pudding-watcher on my hands!

    • Delisa Renideo June 6, 2014 at 10:17 PM #

      Fun! I hope it turned out great and that your pudding-watcher enjoyed it!

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