Not your average Chia Seed Pudding! This one is blended until smooth & creamy then layered up with healthy date caramel. Add some crunchy toppings of choice & you have a delicious, protein packed & filling breakfast, snack or dessert!
If you haven’t jumped on the Chia Seed Pudding train yet, now is your time. These little seeds are mighty. Not only are they protein, fibre and omega 3 packed, they are also able to take the place of eggs in recipes like my Healthy Oil-Free Vegan Pancakes for One and make the easiest pudding ever. All you have to do is stir them together with some liquid and flavourings of choice.
When it’s plain, I find it a little boring though and that’s where my Date Caramel comes in. Layer the Chia Seed Pudding up in jars, or mix it right in with the caramel then top with something crunchy because TEXTURE!
And talking of texture, I have certain issues with most Chia Seed Puddings. I enjoy the flavour, but the texture kind of makes me gag a little. It reminds me of frogspawn. That is why I use my Blendtec Blender to blend it all up silky smooth. If you have never tried it, trust me, it’s like a whole different ball game. The only downside is the little pesky, stray chia seeds sticking to the sides of the blender jar through multiple washings after….Please tell me that doesn’t just happen to me?
It’s worth it though to have a smooth pudding!
How to make Chia Seed Pudding
- Add the chia seeds to the coconut milk and water
- Add a dash of vanilla, a pinch of salt and some maple syrup for sweetness
- Blend until smooth (or not if you like the texture as is) then refrigerate for at least 2 hours but up to a few days is fine
- While the chia seeds are a-plumping, make up a batch of Date Caramel (there is no cooking involved and it only takes a few minutes)
- Then layer it all up or mix it all together
- Add crunchy toppings of choice and enjoy!
For topping, I highly recommend crunchy things. They add another dimension to the soft pudding and really takes it up a notch. I love dried banana chips or cacao nibs. Other ideas are granola, crunchy breakfast cereal, nut, seeds, buckwheat, chocolate chips or popped quinoa.
This is why I am loving this Healthy Caramel Chia Seed Pudding:
- It’s super healthy and full of omega 3, protein and fibre
- The iron count is pretty high
- You feel full for ages after
- A big batch can be made and stored in the fridge all week for easy breakfasts and snacks
- It packs up really well for lunch at work or school
- Kids really seem to enjoy it (especially with some chocolate chips scattered on top)!
If date caramel isn’t really your thing how about a fruity alternative? My Banana Chia Pudding with Mango Lime Puree is super good!
Healthy Caramel Chia Seed Pudding
Not your average Chia Seed Pudding! This one is blended until smooth & creamy then layered up with healthy date caramel. Add some crunchy toppings of choice & you have a delicious, protein packed & filling breakfast, snack or dessert!
Ingredients
- 60g / ⅓ cup chia seeds *
- 240mls / 1 cup light coconut milk , (use the rest of the can when making the date caramel
- 60mls / ¼ cup water
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup , or adjust to taste
- 1 pinch of salt
- 1 batch Date Caramel , or 1 cup of any other caramel
Instructions
Mix the chia seeds, coconut milk, water, vanilla, maple syrup and salt together (if you are blending the pudding then you can do this in the blender jar).
Blend until smooth then transfer to a sealed container and refrigerate for at least 2 hours. Overnight is best and up to a week is ok.
Layer up in jars with the Date Caramel either right before serving or in advance.
Sprinkle with toppings of choice just before serving.
Recipe Notes
*I like to use white chia seeds if I am blending my pudding so it doesn't end up a dirty grey colour. If you aren't blending it, or don't care about the colour feel free to use black!
Chia Seed pudding will keep in a sealed container in the fridge for up to one week.
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Calories are calculated using ¼ batch of the Date Caramel per serving but this is pretty generous and you may well have some leftover.
Chessie says
That frog-egg look is in fact one of the reasons I have steered clear of chia seeds. I could conceivably try to eat them blended. Thanks for “permission” (how silly is that?).
A Virtual Vegan says
Ha ha! As long as you have a decent blender you would have no idea there were seeds in it. They blend up completely smooth. I hope you can get over your chia pudding fears! ;o)