These are, hands down, the easiest yummiest Chia Puddings you could possibly hope for.
They are also dairy free, gluten free and sugar free. And super delicious. We love them in our house, so it’s lucky they’re so quick and easy to make otherwise I’d never leave the kitchen trying to keep up with demand. Particularly from my teenage step-daughter who would eat these breakfast, lunch and dinner if she could 😉
1 cup almond milk (or coconut milk) – I strongly recommend the unsweetened Inside Out varieties. So so good, and absolutely no nasties at all (unlike the supermarket-stocked brands)
1 cup coconut yoghurt (I like Natural Nudie Coconut Yoghurt as again, no sweeteners or nasties)
1 teaspoon vanilla extract
1/3 cup white chia seeds
Simply mix all the ingredients together in a bowl or large jug. Leave for a couple of minutes then pour into your glass jars/ramekins/whatever and leave in the fridge for as long as you can bear. Overnight is perfect, but at least a few hours.
When you’re ready to eat, for dessert or for breakie, top with whatever you like. Some of our faves:
- chopped apple, flaked almonds and cinnamon
- organic berries and shredded coconut
- mango pieces and granola
To be honest, they’re that good, that you don’t even need a topping.
You can also use normal natural yoghurt and normal dairy milk if that’s good for you. Just follow the same quantities and method.