Have you discovered chia pudding yet? If not, you’re in for a treat! This delicious (and healthy!) vegan chia pudding recipe is decadent enough for dessert but nutritious enough to eat for breakfast.
This tasty vegan chia pudding recipe comes from Ben of the Online Grill.
Why chia pudding?
When it comes to dessert, trying to toe that line between fun and healthy isn’t easy. Particularly for someone as fussy as me.
Personally I find fruit as a dessert a bit dull, and while many ‘healthy’ adaptations of traditional desserts may cut down on the fats and sugars involved, they’re exactly that: Adaptations.
Related: Healthy Treats for Real Food Lovers
So I have been searching for a dessert that’s sweet, filling and has health benefits to justify having it. A pipe dream? No, I was convinced it existed.
And then… enter this vegan chia pudding recipe with vanilla and almonds. While it makes for a wonderful dessert, it’s a treat that actually helps your body rather than harm it.
Why is chia pudding good for you?
Not only is this vegan chia pudding extremely nutritious, but because it’s made the night before it completely eradicates all the indecision and impulsiveness that comes with coming home hungry and tired.
These little chia pudding delights are packed full of antioxidants, protein, fiber and healthy fats.
They feature one of my favorite ingredients: Chia seeds. These little seeds have enjoyed a real surge in popularity over the last few years, and for good reason.
Chia seeds are also especially fantastic at absorbing moisture. This makes them extremely easy to digest and means they can be integrated into different recipes fairly easily.
It’s this quality that makes them the perfect ingredient for this vegan chia pudding recipe. They absorb the almond milk to give you a healthier version of tapioca pudding — or even a superfood breakfast, packed full of nutrients and filling enough to kick-start your day.
Personally, I prefer almond milk with this recipe but have seen plenty of adaptations with either coconut milk or traditional cow’s milk. Although quite a bit lower in protein than traditional milk, almond milk is lower in calories, rich in nutrients and a great choice if you’re vegan or dairy free. It also helps the chia pudding feel less heavy. If you haven’t tried almond milk before, then this recipe is a great jumping off point.
I should also give a special nod to the dates in this recipe. While dates do have a relatively high sugar content, they’re also a decent source of minerals and fiber. In moderation, these sweet little fruits warrant their place in our healthy dessert.
This dessert is protein-rich, energy-boosting and disease-fighting and deserves a place in your fridge!
Chia pudding can take on all kind of delicious flavors!
There’s plenty of opportunity for you to get creative with this chia pudding recips. Coconut and vanilla might not be to your liking, so try natural honey or maple syrup. Or immune system-boosting turmeric.
I’ve even seen some people experimenting with kimchi. (Each to their own I suppose!)
If you’re after different toppings or added ingredient ideas, here are a few combinations to consider:
- Cashew & Cardamom
- Walnut & Pumpkin Puree
- Banana & Chocolate
- Avocado & Lime Zest
- Cherries & Blueberries
On to the recipe!
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You can get most of the ingredients for this chia pudding recipe on Amazon, but you might also want to check out Thrive Market, which is currently offering 20% your first three orders! Click the link below for more info.
Healthy Vegan Chia Pudding Recipe with Vanilla & Almonds
Makes 2-4 servings
1. Pour the chia seeds, dates and cinnamon into a medium bowl. Mix thoroughly.
2. Add the almond milk and vanilla extract and combine thoroughly.
3. Cover the bowl with a lid or reusable wrap (like these awesome plastic alternatives) and store in the refrigerator overnight.
4. The next morning, remove from the refrigerator. The chia seeds should have absorbed the almond milk, giving you a texture similar to porridge. Sprinkle with almonds and coconut flakes and enjoy!
It really is as simple as that. Although it requires an overnight soak, it’s a fuss-free recipe that also gives you a lot of room for experimentation. Enjoy!
About the author:
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.
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