Easy Almond Joy Chia Pudding Food
HOW TO MAKE CHIA PUDDING
Steps:
- To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
- Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
- Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 164 kcal, Carbohydrate 12.4 g, Protein 3.3 g, Fat 11.8 g, SaturatedFat 5.3 g, Sodium 10 mg, Fiber 6.9 g, Sugar 3.3 g, UnsaturatedFat 5.19 g
MATCHA CHIA PUDDING
Steps:
- In a large bowl whisk together almond milk, maple syrup and matcha. Stir in chia seeds. Let mixture sit for 15 minutes, stir again. Pour into 4 half-pint mason jars or ramekins. Refrigerate, covered, until thickened, at least 2 hours. Garnish with fresh raspberries.
Nutrition Facts : Calories 173 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges
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- Mix: In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Give it time to set: Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
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