Almond Milk Chia Seed Pudding

Recipe by becky

An easy, five-ingredient chia seed pudding recipe made with almond milk, chia seeds, vanilla, and honey.

Scale

240 milliliters unsweetened almond milk (1 cup)
30 grams chia seeds (3 tablespoons)
2 teaspoons honey, or to taste
1 teaspoon vanilla bean paste
1/8 teaspoon fine sea salt

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In a medium bowl, whisk together almond milk, chia seeds, honey, vanilla bean paste, and fine sea salt.

Chia seed pudding ingredients in a bowl with a whisk

Let bowl sit at room temperature for 10 minutes, then whisk again.

Cover with clingfilm/plastic wrap. Refrigerate until thickened, at least 8-10 hours, or overnight.

A bowl of chia seed pudding covered with plastic wrap

Chia seed pudding after chilling, in a bowl with a whisk

Taste and adjust, adding more honey or fine sea salt as necessary.

Scoop into ramekins or small bowls. Garnish with berries, sliced bananas, herbs, nuts, or shredded coconut.

A dish of chia seed pudding garnished with blackberries and fresh mint

Store leftover chia pudding in the refrigerator for up to 3 days.

As written, this recipe makes 3 smaller (approximately 85-gram) portions, or 2 larger portions.

Recipe can be doubled or tripled.

Find it online: https://bastecutfold.com/almond-milk-chia-seed-pudding/