Vegan Chia Seed Pudding: Chia Seeds, Coconut Milk “Yogurt”, Fresh Fruit, Crunchy Granola and Hazelnut Spread

ChiaPudding

Happy Saturday! Woke up this morning craving something light, fresh and hydrating. For my vegan friends (or friends trying to eat dairy-free or wheat-free), this is a delicious option for breakfast or as a snack! Made with coconut milk “yogurt”, chia seeds, pure vanilla extract, agave, blood orange slices, mango pieces, spiced granola and a dollop of chocolate hazelnut spread, this is a not too sweet and not too heavy food option. Personally, this is one of my favorite combinations of flavors and textures. Enjoy! 🙂

Makes 2 Servings

*Chills in Refrigerator for One Hour Before Serving*

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Small Mixing Bowl

Liquid Measuring Cup

Measuring Spoons

Fine Mesh Strainer

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

1 Cup Hot Water (I just used my Keurig, but you can also use a water heater or stovetop)

1 and 1/2 Tablespoons Chia Seeds (I used Salba Chia Seeds)

1 Cup Coconut Milk Yogurt or Dairy-Free Yogurt of Choice (I used Anita’s Coconut Milk Yogurt)

1/2 Teaspoon Pure Vanilla Extract

1 Teaspoon Agave

Toppings of Choice: I used 1/2 of a blood orange, 1/4 of a mango, a sprinkle of Michele’s Granola (dairy-free and wheat-free variety), and a dollop of Nocciolata Diary-Free Organic Hazelnut & Cocoa Spread.

Featured Artists:

Bowl by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)

Small Clay Plate by Jannalyn P. Bailey, Creator of Curious Clay (based in Philadelphia, PA)

Wooden Spoon Hand Carved by Teal, Creator of Teal Marie Design (based in Newark, DE)

Instructions:

  1. Measure out 1 cup of hot water and pour into a small mixing bowl. Pour in chia seeds and mix throughout.
  2. Cover with plastic wrap and chill in the refrigerator for one hour.
  3. After chilling, strain chia seed pudding mixture using a fine mesh strainer (this will rid any residual water not in the gel).
  4. Mix chia seed pudding with coconut milk yogurt. Add in pure vanilla extract and agave syrup (*to taste).
  5. Add toppings of choice ( I used 1/2 of a blood orange, 1/4 of a mango, a sprinkle of Michele’s Granola (dairy-free and wheat-free variety), and a dollop of Nocciolata Diary-Free Organic Hazelnut & Cocoa Spread).
  6. Enjoy!

*Leftovers can be stored in the refrigerator for a few days.

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