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Meaningful Eats

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.
Course Breakfast
Cuisine American
Keyword gluten free chia pudding recipe, healthy breakfast recipe, healthy vanilla pudding recipe, paleo chia pudding recipe, vegan breakfast
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 -6 servings
Author Erin Collins

Ingredients

  • 1 cup raw cashews
  • 8-9 large dates
  • 2 cups water
  • 1/3 cup chia seeds
  • 1/2 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!

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.

Nutrition

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