Chia pudding is super simple to make and very versatile. Chia seeds are a great plant-based source of fiber, omega-3 fatty acids, calcium, and iron.
Soaking nuts and seeds reduces the amount of antinutirents such as phytic acid, which increases the bioavailability and absorption of calcium and iron. Topping this recipe with fresh or frozen fruits like raspberries, strawberries, or blueberries which are high in vitamin C helps increase the absorption of the iron contained in the chia seeds.
I used organic carrageenan-free almond milk for this recipe, but any milk or milk alternative can be used as a substitute. I used ¼ teaspoon of organic cocoa powder to make the pudding chocolate, but a chocolate protein powder would be a great substitute. In this recipe, I used maple syrup as the sweetener. I have also used raw honey, agave syrup, date syrup, and monk fruit to sweeten batches of chia pudding. If you would prefer vanilla chia pudding simply leave out the cocoa powder or use a vanilla-flavored protein powder.
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Ingredients
4 oz. Almond Milk, Plain, Unsweetened
2 Tbs. Chia Seeds
1 Tsp. Maple Syrup
¼ Tsp. Cocoa Powder, Unsweetened
¼ Tsp. Vanilla Extract
Directions
In an 8 oz jar with a lid, add all ingredients together, and shake vigorously until well mixed.
Allow to sit for 2-3 minutes, then shake vigorously again.
Allow to sit an additional 2-3 minutes, shake vigorously again, then refrigerate for at least 3 hours or up to 5 days.
Serve with fresh fruit, berries, nuts, or topping of your choice.
The nutrition facts are listed below. This recipe makes 1 serving. Full nutrition information and daily food tracking are available for FREE on the Cronometer website or mobile application.
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