Chia Pudding

Chia Pudding

Details

This healthy, yet totally satisfying dessert is made with chia seeds, almond milk, raisins and raw nuts.
  • Serves: 2 to 3
  • Active Time: 15 mins
  • Total Time: 2 hrs
  • Views: 11,620
  • Success: 60%

Steps

Step 1: Soaking & Preparing the Chia Pudding

• 1 cup water
• 4 tbsp chia seeds
• 1/2 cup raisins
• 1/2 cup nuts*
• 1 to 2 cups nut milk (see Rouxbe recipe)**

Method

Mix the chia seeds and water, making sure that the seeds are fully covered. Soak for a couple of hours or overnight. Note: Soaking the chia seeds overnight means you will get more nourishment from them, as the long soaking time allows the enzymes to be activated.

Once the chia seeds have soaked, mix everything together. Adjust the sweetness and consistency to your liking.

*Note: Cashews and walnuts are a nice combo in this pudding, but any nuts can be used.

**Note: The amount of nut milk you will need depends on the final consistency that you desire. Also note, that while you can buy nut milk, making your own is a totally different experience. The flavor of homemade nut milk doesn’t compare to store-bought. Homemade almond milk works particularly well for this recipe. If making your own nut milk, you will need to soak the nuts overnight.

Step 2: Optional Ingredients and Variations

Method

Additional ingredients can include cacao nibs, dates, prunes, orange or lemon zest, nuts, cinnamon, nutmeg and/or fresh fruit or berries. As far as amounts go, feel free to add as little or as much as you like.

12 Comments

  • Denise P
    Denise P
    Hello dawn. I am making the pudding however am I correct to say that I would not indulge in this as a meal but just eat many a small portion at a time? Also how long does it keep?
  • Dawn T Rouxbe Staff
    Dawn T
    This pudding can be served for breakfast or a dessert; however, I always seem to find it more dessert-like. And although this would be considered one of the more healthy desserts out there, this (like most, if not all desserts) is just meant to be eaten in smaller portions as a treat. And as for how long it will keep, it should keep for a few days at least. I don't know exactly as it has never lasted that long in our refrigerator. I do encourage you to try this using homemade almond milk. Cheers!
  • Jacqui A
    Jacqui A
    Do you drain the seeds before mixing in the other ingredients?
  • Ken R Rouxbe Staff
    Ken R
    Hi Jacqui- The chia seeds will swell considerably in this recipe...so there will likely not be any excess water to drain. Once you try the recipe, you'll see how chia can hold multiple times its own weight in liquid. At the end, once the ingredients are all mixed, it will have a consistency resembling rice pudding. Also, a side note The homemade almond milk is amazing in this, as Dawn points out. Enjoy!
  • James S
    James S
    I would probably omit the water in this pudding and begin by soaking the chia seed in whatever liquid will best carry the flavor. We've done hundreds of recipes with chia seed and that seems to work better than having it soak up plain water, as far as the most flavorful outcome is concerned. Best!
  • Rebecca B
    Rebecca B
    I made this recipe for a dinner party dessert last month. It was so easy to make. I just used ingredients from my pantry. I usually use the chia seeds as a non-fat thickener for smoothies, so I thought that using this ingredient as the main star of a dish would be interesting. I thought the chia seeds acted like a tapioca pudding. I served the pudding in small clear glass dessert cups and it was beautiful. Unfortunately, 2 people really didn't like it. I'm guessing they didn't like it because of the tapioca consistency. (Some people really hate bubble tea and tapioca, I think it's a texture thing). Anyway, good job with this recipe! It's certainly creative, looks beautiful in nice glassware, and is very healthy. What more could you ask for? :)
  • Rebecca B
    Rebecca B
    I dressed this recipe up a bit for the dinner party by using dried cherries and apricots in place of the raisins.
  • Ken R Rouxbe Staff
    Ken R
    Great comments, Rebecca! Some people just do not like the texture... that is for sure. Plus, the addition of other fruits (even fresh!) allows you to prepare seasonal chia pudding all year long.
  • Bonnie D
    Bonnie D
    Both of my college sons love this recipe. I sent them both off to college with their "chia pudding kit". One of them makes it the night before, then combines the dried fruits and nuts in a little bag to dump in when chia is ready. If you like the texture of tapioca you will like chia. I was thinking the same thing about putting chia in water versus the liquid itself (like almond milk). I haven't checked out the differences in the two methods. Is there much of a difference in putting them in water or nut milk to start??
  • Ken R Rouxbe Staff
    Ken R
    I think you'll find the results to be great... but it's a personal preference I suppose. But it's delicious no matter what as long as you load in fruits and nuts. Cheers!
  • Megha J
    Megha J
    Prepared this for dinner last night using home-made Hazelnut milk. The adults enjoyed, my 5 year old did too and so did my 10 month old (removed nuts for him). Fantastic addition to our recipe list. Thanks a lot and especially for the push to make nut milk at home - fresh hazelnut milk is divine !
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks so much for your thoughtful comments Megha and thanks for learning with Rouxbe! So glad your 5 and 10 year olds enjoyed!!!! Chef Kirk

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