This recipe for chia pudding with almond milk was inspired by a traditional raw vegan chia pudding. I've been making the Plain and Chocolate Chia Puddings from Living on Raw Food for a few years now, and I thought it was time to add some protein!
If you've never had a chia pudding before, it has a similar texture to rice pudding. Chia seeds absorb whatever liquid they are in, and give it a thicker consistency.
The sweetness of this pudding comes from vanilla whey protein, and no other sweetener is necessary. With the cinnamon and vanilla extract, it's delicious!
For a truly decadent treat, try topping the chia protein pudding with figs and strawberry purée! Simply defrost some frozen strawberries, and either mash them with a fork or pulse them a few times in a food processor. Pour over chia protein pudding topped with chopped figs. One of my favorites!
And if you like chia recipes, check out this protein berry parfait and this strawberry chia protein smoothie!
🥣 Recipe
Ingredients
- 3 cups almond milk unsweetened
- 1 teaspoon alcohol-free vanilla extract
- ¼ teaspoon ground cinnamon
- a pinch of sea salt
- ½ cup natural vanilla whey isolate 45g
- ⅔ cup chia seeds 128g
Instructions
- Put chia seeds in a bowl or food storage container (at least 1 quart in capacity). Set aside.
- Add vanilla, cinnamon, salt, and whey powder to the almond milk, and blend until combined.
- Pour mixture over chia seeds, and stir.
- Let pudding sit at room temperature or in the refrigerator for 20-30 minutes. If you can, stir every 10 minutes (this helps avoid clumps of chia seeds).
- Refrigerate and enjoy!
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