Vanilla Chia Pudding

Vanilla Chia Pudding is delicious, creamy and full of healthy fats. This simple gluten-free, paleo, and vegan chia pudding recipe is just what you need to start the day right.

My version of chia pudding may look slightly different than some of the other chia puddings that you might be used to seeing. I like to grind up my chia seeds so my pudding comes out creamy and smooth.

To serve this healthy treat, just add a dollop of almond butter on the bottom of your serving jar or dish (I use these weck jars).

Top it with lots of fresh berries on top and you’ll be in breakfast heaven!

What are chia seeds?

Chia seeds are the edible seeds of a flowering plant in the mint family.

Chia seeds are oval and gray with black and white spots and are about 1 millimeter in diameter. The seeds can absorb up to 12 times their weight in liquid when soaked. After soaking, chia seeds develop a gel-like coating that gives chia-based foods and beverages their distinctive texture.

Are chia seeds healthy for you?

Chia seeds are a rich source of vitamins and nutrients, including:

• B vitamins
• thiamin
• niacin
• riboflavin
• folate
• calcium
• iron
• zinc

The chia seeds and other ingredients in this pudding provide nutrients, healthy fats, and antioxdants to give you a great start in the morning! It will leave you full and satisfied for hours. It also makes a great afternoon pick-me-up or treat at the end of the day.

I really can’t think of a time it isn’t delicious! Plus, this easy recipe is gluten-free, paleo and vegan, which makes it great for everyone.

If you’d like to mix up your breakfast routine with another great chia recipe, try this Banana Chia Pudding.

Ingredients You’ll Need

You only need a few simple and healthy ingredients to make this delicious treat!

• Raw cashews
• Large dates
• Water
• Chia seeds
• Vanilla extract
• Salt

You’ll also need some extra ingredients to serve with the pudding and here you can let your imagination loose to create some delicious combinations.

I mentioned earlier, I like to serve my chia pudding with a dollop of almond butter and then top it with fresh strawberries or raspberries, but feel free to experiment!

How to make Vanilla Chia Pudding

1. Soften the cashews and dates in boiling water.
2. Soak the chia seeds in water until they form a gel.
3. Combine the cashews, dates and chia seed mixture with the remaining ingredients.
4. Blend everything together to make a smooth pudding. Then pour into serving dishes and refrigerate.

How long can you store it in the refrigerator?

This pudding can be stored in the refrigerator for up to 5 days. If you need to store it for longer, I would suggest freezing it. 

Can I freeze chia pudding?

If you want to make a batch of this pudding beforehand, go ahead! Just place individual serving sizes of pudding into freezer-safe containers and freeze. Chia pudding will keep in the freezer for up to two months.

To serve, thaw the pudding in the refrigerator for 6-8 hours (or until thawed). 

Want to try some other great chia treats?

I highly recommend these Chocolate Chia Jam Peanut Butter Cups or this creamy Chocolate Chia Pudding. For another creamy vegan treat, try this Vegan Key Lime Pie.

If you try the recipe, I’d love to hear from you. Please leave a comment below. Thank you! ♥

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

Vanilla Chia Pudding

Author: Erin Collins

Prep: 10 mins

Total: 10 mins

Vanilla Chia Pudding is delicious, creamy and full of healthy fats. This simple gluten-free, paleo, and vegan chia pudding recipe is just what you need to start the day right.

5 from 9 votes

Servings: 5 -6 servings

Print

843 shares

• Share
• Tweet
• Pin

Ingredients

• ▢ 1 cup raw cashews
• ▢ 8-9 large dates
• ▢ 2 cups water
• ▢ ⅓ cup chia seeds
• ▢ ½ teaspoon vanilla extract
• ▢ pinch of salt

for serving:

• ▢ almond butter
• ▢ fresh berries for topping

Instructions

• Place the cashews and dates in a bowl and cover with boiling water to soften. Place the 2 cups of water and chia seeds in the blender, stir to combine and let sit to form a gel before blending. Let both mixtures sit for 5-10 minutes.
• Meanwhile, place a tablespoon or so of almond butter in the bottom of 5-6 small jars or serving dishes.
• Pour off the water from the cashews/dates and add to the blender with the chia seed mixture. Add the remaining ingredients and blend on high until completely smooth, about 2-3 minutes.
• Pour the chia pudding into the serving dishes. Cover and refrigerate overnight.
• Serve topped with fresh berries just before serving. Pudding will keep for up to 5 days. Enjoy!

Recipe Notes

Fresh strawberries or raspberries really make this pudding in my opinion so pile them on high!

How to Store: This pudding will keep for up to 5 days and makes a great nutrient-dense breakfast on-the-go.

Can I freeze chia pudding? Place individual serving sizes of pudding into freezer-safe containers and freeze. Chia pudding will keep in the freezer for up to two months.

Calories: 241kcal | Carbohydrates: 22g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 297mg | Fiber: 6g | Sugar: 9g | Vitamin C: 0.4mg | Calcium: 92mg | Iron: 2.7mg

NUTRITION INFORMATION:

Calories: 241kcal