November 13, 2015 |

Chia Seed Pudding

Follow this easy step by step recipe for how to make chia seed pudding with fresh homemade almond milk.

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Today, Colombe is going to show you how to make a chia seed pudding with fresh homemade almond milk. This recipe is just like pudding, but there’s no cooking needed!

First she’ll show you a really easy way to make homemade almond milk – you’ll never have to get store-bought again! All you have to do is soak your almonds in water and they’ll get really plump. This will also make them much easier to digest and you can absorb the nutrients a lot better. Place these almonds into a blender, add some water, and blend until ready. Now you’re going to take a strainer, line it with cheesecloth, and pour in the almond milk slowly. With this you’re separating the fiber from the almond so you don’t get any of the chunky bits into your milk.

Now you can start with your other ingredients. First, you’re going to prepare your vanilla bean. You’re going to slice the vanilla bean right down the middle, open it up, and you’ll get to the seeds inside which will add depth to the flavor of the pudding.

Add those seeds to the almond milk and if you really like vanilla, add in a little vanilla extract as well. Add in some maple syrup for sweetness and whisk the milk to distribute the vanilla beans all throughout the milk. Then, add in a pinch of sea salt, followed by the chia seeds, which are loaded with antioxidants and protein!

Stir your mix and let it sit until the chia seeds expand and the consistency becomes very similar to a tapioca pudding.

As the pudding mixture sits, you can begin making your raspberry sauce to garnish it with. Add a squeeze of lemon juice to bring out the flavors of the raspberries. Then simply mash your raspberries to make the simple raspberry sauce. Enjoy this heart-healthy dessert with any fresh fruits you’d like as well!

1 cup almonds (soaked overnight)
3 cups water
½ cup chia seeds
½ vanilla bean (use the tip of a knife to scoop out seeds)
½ cup maple syrup
1 pinch sea salt
1 cup raspberries (optional)
½ squeezed lemon (optional)

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!