Blended Chia Pudding

5 from 13 votes

Blended Chia Pudding takes 5 minutes to make, and tastes delicious! This healthy chia seed recipe is perfect for breakfast or snacking. Add fruit or veggies for more nutrients!

Prep Time5

Cook Time0

Total Time5

Course: Breakfast, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 486kcal

Author: Nisha Melvani

Ingredients

2 cups dairy-free milk (oat, soy, almond, or milk of choice) plus more as needed
½ cup chia seeds (white or black)
1 medium carrot or ⅓ cup berries, or 1 medium apple, chopped
1 tablespoon nut butter (peanut, almond, or cashew) or tahini
3 pitted medjool dates or ¼ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon cinnamon

For the walnut cream:

1 cup raw walnuts or cashews, or blanched almonds
¾ cup dairy-free milk (oat, soy, almond)
3 pitted medjool dates or ¼ cup maple syrup
1 teaspoon vanilla extract

Optional toppings:

Hemp hearts
Granola

Instructions

Blend chia seeds: Add 2 cups milk, chia seeds, carrot, nut butter, dates, vanilla, and cinnamon to a blender. Blend until smooth, adding more milk as needed. Transfer to four single-serve airtight containers.
Make nut cream: To a clean blender, add the walnut pieces, ¾ cup milk, dates, and vanilla. Blend until creamy. Divide the walnut cream between the four containers.
Refrigerate for at least 4 hours before serving. Top with granola and maple syrup for serving as desired.

Notes

- Taste the carrots before using them to make sure they are sweet and not soapy. Older carrots can be soapy in flavor. Use fruit instead if they are soapy.
- If using tahini, use a premium brand (such as Soom foods, or Seed + Mill) that does not have a bitter aftertaste.
- Storage: Refrigerate before serving for the best-tasting chia seed pudding. Store any remaining Blended Chia Pudding in an airtight container for up to 4 days. The walnut cream is good for 5 days.

Nutrition