Chia Pudding

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Holly Richardson
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Whole30, paleo & keto-approved, gluten-free, dairy-free, vegan

Ingredients:

  • 1 cup coconut milk
  • 4 tablespoons chia seeds
  • ¼ cup shredded coconut
  • Dash of cinnamon

Topping Options:

  • Cacao nibs
  • Hemp hearts
  • Goji berries
  • Pepitas
  • Nuts
  • Nut butter
  • Fresh or frozen fruit  
All my favorite crunchies

Directions:

  • Mix everything together in an airtight container and let it sit in the fridge for at least 2 hours, preferably overnight!
  • Top with your favorite crunchies and enjoy!

Pro Tips:

  • Full fat coconut milk is the best if you want an extra creamy texture and better flavor. Note it contains more fat, so it can feel a little heavy if you eat it all in one sitting. I like adding a little water or having it as a full meal, knowing it’s extra hearty and delicious. You can sub almond milk instead, but it won’t taste as flavorful or be as pudding-like.
  • I like adding cacao powder or chocolate protein powder to the mixture sometimes to get extra nutrients, especially since I love consuming this post-run when my body wants something refreshing and healthy on hot summer days.
  • Note this isn’t very sweet, but if you like extra sugary concoctions, try adding a little vanilla or maple syrup to the pudding.  
  • Make it fun! This recipe is so versatile, since you can switch up both the base mixture and toppings every time.
Look at that Drizzle!



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