Easy Strawberry Chia Seed Pudding (Print version)
A creamy no-cook strawberry chia pudding made with blended berries, chia seeds, almond milk, and maple syrup.
# Ingredients:
For the pudding
01 -
12 oz (340 g) fresh strawberries, hulled, plus more for topping
02 -
1 cup (240 ml) unsweetened almond milk
03 -
1/2 cup (120 g) plain dairy-free yogurt
04 -
3 tablespoons maple syrup, plus more to taste
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon fresh lemon juice
07 -
Pinch fine salt
08 -
1/3 cup (55 g) whole chia seeds
For serving
09 -
1 cup (150 g) sliced fresh strawberries
10 -
2 tablespoons toasted coconut or gluten-free granola, optional
# Instructions:
01 -
Add the strawberries, almond milk, dairy-free yogurt, maple syrup, vanilla, lemon juice, and salt to a blender. Blend until completely smooth.
02 -
Pour the strawberry mixture into a bowl or large jar. Stir in the chia seeds until they are evenly suspended in the liquid.
03 -
Let the mixture sit for 15 minutes, then stir well again to break up any clumps and loosen seeds from the bottom.
04 -
Cover and refrigerate for at least 4 hours, or overnight, until the pudding is thick and spoonable.
05 -
Stir once more, divide into 4 jars, and top with sliced strawberries and toasted coconut or gluten-free granola if desired.
# Good to know:
01 -
Chilling time is at least 4 hours, with overnight giving the best texture.
02 -
If the pudding is too thick after chilling, stir in almond milk 1 tablespoon at a time.
03 -
Taste the blended strawberry base before adding chia and adjust sweetness if needed.