Chia Pudding Three Ways

Chia pudding is fast becoming my go-to snack (when I’m craving something healthier than a Trader Joe’s frozen corn dog).  I love that Chia Pudding tastes and feels like dessert, but is pretty guilt free. I make a few of these at the beginning of the week and have them for breakfast, or as a snack on the go. The recipe couldn’t be simpler and the possibilities for variations are endless. Here are a few of the flavors I’ve tried and loved.

Matcha Chia Pudding

·      ¼ cup chia seeds

·      1 cup non-dairy milk (I prefer coconut milk)

·      2 tablespoons matcha powder

·      Roasted coconut flakes

1.     Combine ingredients in an airtight container and mix well. Store 12 hour or overnight. Serve chilled with your choice of toppings.

Horchata Chia Pudding

·      ¼ cup chia seeds

·      1 cup coconut milk

·      1 tablespoon cinnamon

·      1 teaspoon vanilla extract

·      1 tablespoon maple syrup

·      roasted coconut flakes

1. Combine ingredients in an airtight container and mix well. Store 12 hour or overnight.

2.     Top with coconut flakes and a sprinkle of cinnamon. Serve chilled.

Chocolate Chia Pudding

·      ¼ cup chia seeds

·      1 cup non-dairy milk (I prefer coconut milk)

·      2 tablespoons unsweetened cocoa powder

·      1 tablespoon Stevia

·      Strawberries for topping

1.     Combine ingredients in an airtight container and mix well. Store 12 hour or overnight. Serve chilled with your choice of toppings.

2.     Top with sliced strawberries. Serve chilled.