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!
🥣 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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