I developed this recipe as a way to enjoy the health benefits of chia seeds in a more palatable form. As someone who appreciates quick, nutritious desserts, like my Chocolate Protein Yogurt, Tofu Mousse, or Chocolate Peanut Butter Banana Bites, this blended version solved the texture issues some people have with whole chia seeds. It’s become a staple in my kitchen, offering a versatile base that can be customized to suit different tastes and dietary needs.
Ingredients and Substitutions
Almond Milk – Choose unsweetened for best control over sweetness. Alternatives include any plant-based milk like oat, soy, or coconut milk. Chia Seeds – Prefer whole chia seeds. While there’s no direct substitute, ground flaxseed can be used for a similar nutritional profile but different texture. Unsweetened Cocoa Powder – Use high-quality cocoa for best flavor. Cacao powder is a raw alternative with more antioxidants. Maple Syrup – Choose pure maple syrup. Alternatives include agave nectar, date syrup, or any liquid sweetener of choice. Sea Salt – Fine sea salt works best. Himalayan pink salt is a mineral-rich alternative. Vanilla Extract – Pure vanilla extract gives the best flavor. Vanilla bean paste or powder can be used as alternatives.
How to Make Blended Chia Seed Pudding
This is a really easy recipe to make, all you have to do is blend all the ingredients.
Expert Tips
To perfect your Blended Chia Seed Pudding every time, consider these expert tips:
Serving Suggestion: If serving immediately, add a dollop of coconut yogurt on top and sprinkle with shredded dark chocolate. The contrast in temperatures can be quite pleasant. For a firmer texture: refrigerate the pudding for 30 minutes to 6 hours. The longer it chills, the thicker it will become. If storing, cover each ramekin with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming. This will keep in the refrigerator for up to 4 days. Smooth Texture: If you prefer a completely smooth texture, strain the pudding through a fine-mesh sieve after blending to remove any remaining chia seed bits. Creamy Texture: For a creamier pudding, replace half of the almond milk with coconut cream. No Lumps: To prevent lumps, blend the chia seeds alone first to break them down before adding the other ingredients. For a fun twist: layer the pudding with fruit compote or granola in parfait glasses for a visually appealing and texturally interesting dessert. Remember, the pudding will continue to thicken as it cools, so if it seems too thin after blending, don’t worry – it will set up nicely in the refrigerator.
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