Chia pudding is a game-changer for living vegan. It can be a dessert, a snack or bulked up with toppings for breakfast. If you follow this recipe and make it with cocoa powder and fruits, it is a perfect sweet dessert; you could even top this with a whipped coconut cream! However, if you swapped cocoa power for peanut-butter powder and topped with bananas, berries and sliced almonds, you’d have an incredible breakfast.
Chia seeds are one of my favorite ingredients to include in my breakfasts, next to flaxseed and pumpkin seeds. As a vegan, Omega-3 fatty acids can be difficult to access in our diet without being intentional about it– which is worth doing, because Omega-3 fatty acids are crucial for brain and heart health, among other core benefits for your body.
Enough about the benefits, though, because I don’t want you to forget that it’s also delicious and cheap.
You can snag a bag of chia seeds from the store or online for about $6-7, and will not use all of it in this recipe. Once you’ve got the chia seeds, you really only need canned coconut milk and a bit of your plant-based-milk-of-choice, mixed with your chosen flavors. You can make this recipe a few times out of a standard-sized bag of chia seeds, and can pull each batch together for as cheaply as you want– all you’ll need is the $2 can of coconut milk.
One last plug for chia pudding is that it is awesome to have pre-made to grab-n-go for you, or your family.
Here’s my simple, visual step-by-step for chia pudding; play around with flavors, and tag me on Instagram @veganchefg with your chia creations!
Chocolate Chia Pudding
Thanks for reading!
~ Chef G.