Eat Veggies, save the planet

Chia pudding, vegan and raw
September 6, 2015, 7:14 pm
Filed under: recipes

Almost all the chia pudding recipes I have read say the ratio of chia seeds to milk should be 3 tablespoons of chia seeds to 1 cup of milk. I disagree. I find the texture preferable with only 2 tablespoons of chia seeds for each cup of milk. Below is a basic recipe. You can add any fruit, dried or fresh, coconut, cocoa nibs, or anything else that strikes your fancy to the finished pudding.


  • 1 cups of non-dairy milk (I like raw, homemade almond milk)
  • 2 Tbsp. chia seeds
  • 1/2 tsp. of date syrup (or sweetener of your choice)
  • 1/8 tsp. almond or vanilla extract (optional, I like almond)


  1. Add chia seeds to milk, and stir.
  2. Keep stirring for a minute or two so the chia seeds don’t clump up.
  3. Add the date syrup and extract of your choice. Stir again.
  4. Let sit for at least 1 hour so the chia seeds plump up.
  5. Refrigerate if you don’t eat it all immediately.

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[…] we visited my Mom in June, she made a simple chia pudding with almond milk, which I really liked. It’s also vegan and raw. I liked it so much that when I got home I […]

Pingback by Chia pumpin pudding | The captious vegetarian

[…] pudding. I usually make my mom’s super easy recipe with just almond milk and a tad bit of date syrup, but sometimes I make my pumpkin chia pudding recipe instead (with winter squash or sweet potato […]

Pingback by Healthy vegetarian breakfast ideas | The captious vegetarian

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