Eating by Heart

Chia Seed Pudding

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Chia Seed Pudding Recipe
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Calories: 303
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
303
15.15% Complete
15%
Fat
11g
16.9230769231% Complete
17%
Cholesterol
0mg
0.0% Complete
0%
Sodium
143mg
6.21739130435% Complete
6%
Carbohydrates
48g
37.2093023256% Complete
37%
Fiber
13g
52.0% Complete
52%
Sugar
30g
60.0% Complete
60%
Protein
6g
11.7647058824% Complete
12%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Vegan
Gluten Free
Vegetarian
Ingredients
  • 1 cup almonds (soaked overnight)
  • ½ cup chia seeds
  • ½ cup maple syrup
  • 1 cup raspberries (optional)
  • 3 cups water
  • ½ vanilla bean (use the tip of a knife to scoop out seeds)
  • 1 pinch sea salt
  • ½ squeezed lemon (optional)
Method
Soak 1 cup of almonds overnight in a covered bowl filled with water. Place the almonds in a blender with 3 cups of filtered water. Blend until the almonds are ground. Strain the almond milk through a mesh bag or cheesecloth to separate the fiber. Slice a vanilla bean down the middle, scrape out the seeds and add the seeds into the almond milk. Add maple syrup and whisk. Next add the chia seeds and a pinch of sea salt. Stir this mixture and let sit until the chia seeds expand and the consistency is similar to tapioca pudding. To make the sauce, squeeze some lemon juice into a bowl of raspberries and mash the raspberries with a fork. Top the chia seed pudding with fruit and enjoy!