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chia pudding in glass jar topped with berries on marble background

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
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 -6 servings


  • 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


  • 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!


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