Chia pudding is a quick, easy, and delicious treat to whip up. If you have ever added chia seeds to a smoothie, you know that they sometimes stick to the sides of the pitcher. This is because, when wet, they form a gelatinous coating. For chia pudding, we use this to our advantage. The chia seeds do all the work. All you need are chia seeds and a liquid to make a pudding-like consistency.
As always, I like to use non-dairy milk when I can. Almond milk works perfectly for this recipe, but you can also use coconut milk or a combination of the two. I also love the combo of honey and lemon zest. I am a big fan of Meyer lemons. They have a more concentrated lemon taste and their skin and zest is super yellow. I love seeing the lemon yellow specks in my chia pudding.
This recipe makes about 4 full ramekins of chia pudding and they will keep well in the fridge for up to 5 days. This recipe is designed to serve as a base for whatever you are craving at the time. It can be used as a dessert, breakfast, or snack, and it can be dressed up with a variety of accompaniments. Adding fresh or dry fruit, nuts, seeds, or shredded coconut, can make an amazing dish. However, I can eat this chia pudding as is, right out of the fridge. It is a healthy alternative when you are craving a sweet treat. Enjoy!
- 1 ½ cup almond milk
- 2 Tbsp honey
- zest from one lemon (preferably a Meyer lemon)
- ½ tsp vanilla extract
- ⅓ cup raw chia seeds
- Combine all ingredients, except the chia seeds in a bowl. Whisk until well combined.
- Add chia seeds and mix thoroughly.
- Leave bowl on the counter. Over the course of 20 minutes, whisk mixture every few minutes to avoid lumps and create an even distribution of the chia seeds. You will notice that the mixture thickens over the 20 minutes.
- Refrigerate for at least one hour.
- Divide mixture among 4-5 ramekins or other small bowls.
- Cover each ramekin with plastic wrap and refrigerate overnight.
- Serve chilled as is or add toppings as desired.
- The chia pudding will keep well in the refrigerator for up to 5 days.