These easy-to-make dairy-free chia puddings are so versatile. I made two versions, using different ingredients. They are delicious and very filling. They are packed with fibre and protein. The wild blueberries are loaded with antioxidants and vitamins and have detoxifying qualities. Give them a try!
Ingredients
Recipe serves 2
Ingredients for the blueberry almond pudding
1 cup unsweetened organic almond milk (I use the Greenhouse brand)
4 tbsp chia seeds
1/4 tsp vanilla extract
1 tbsp maple syrup
1/4 cup frozen wild blueberries
toppings- 2 tbsp crushed almonds, 1/4 tsp cinnamon, 1 tsp unsweetened shredded coconut
Ingredients for the blueberry oat pudding
1 cup unsweetened organic oat milk (I use the Greenhouse brand)
4 tbsp chia seeds
1/4 cup vanilla extract
1 tbsp maple syrup
1/4 cup frozen wild blueberries
toppings- 2 tbsp granola (homemade or store bought), 1/4 tsp cinnamon, 1 tsp cacao nibs or vegan dark chocolate chips
Preparation
In a bowl or jar, add the almond or oat milk, chia seeds, vanilla, maple syrup and blueberries. Whisk well so the chia seeds do not clump and the pudding is smooth.
Cover and refrigerate for at least three hours or overnight.
When the pudding has set, add all the additional toppings and stir. If you desire it sweeter, add more maple syrup.
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