Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free
By Angela Liddon
4.7 from 21 reviews
Thrown together in just a couple minutes! Be sure to make this in advance (I like making it before bed) so it has time to thicken up. The thickness of the chia pudding will vary based on the kind of almond milk you use, so don’t worry if it looks a bit thick or thin when you first try it out. If your pudding is too thin you can add more chia seeds and let it sit for 30 minutes more; if it’s too thick, try adding a touch more almond milk.
Yield 3-3.5 cups (4-6 servings)
Soak time 2.5 hours or overnight
Cook time 0 Minutes
For the chia pudding:
3 cups unsweetened almond milk
1/2 cup chia seeds
1-3 tablespoons of pure maple syrup, to taste
Pure maple syrup
Nuts and seeds
Banana Soft Serve
Whisk the almond milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
Cover and chill in the fridge for 2.5-3 hours, or overnight. It helps to stir the mixture every so often during this time, but don't worry if you can't.
Stir well before serving. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an air-tight container in the fridge for 3-5 days.