I’ve been experimenting with chia seed pudding for a while, especially in the summer when I wanted nothing to do with my usual hot bowl of oatmeal for breakfast. I was weary at first, but it has definitely grown to be a favorite breakfast or quick snack. My dear boyfriend has developed a bit of a nickname for chia seed pudding and that name is “frog milk.” That said, he eats it enthusiastically. We’re definitely into the frog milk.
If you’ve never played around with chia seeds, the chia logistics are that they absorb and thicken whatever liquid they’re in. After I made my homemade pistachio milk, I thought a chia pudding would be the perfect application for it. The homemade pistachio milk is decadent enough to help this earn its place as a pudding. I chose vanilla and cardamom to complement the pistachio flavor and sweetened this with just a little maple syrup.
- 2 cups pistachio milk
- ¼ cup chia seeds
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- 2 tablespoons maple syrup
- Combine the pistachio milk, chia seeds, vanilla extract, ground cardamom, and maple syrup in a quart jar.
- Shake well to combine, using a wooden spoon to break up any chia seeds that stick together.
- Let it set out on the counter for 10 minutes, shake again, then refrigerate until ready to serve. It is ready to eat right away, but I prefer to let it set a few hours to thicken before I eat it. It will have a pudding-like texture after about one hour.
- This recipe is adapted from Choosing Raw’s great Basic Raw Vegan Vanilla Chia Seed Pudding post and the Green Kitchen Stories Healthy Desserts App.
- I topped mine with cacao nibs and chopped pistachios, but I think any berry would be good too, as well as mango or coconut flakes. Simple Bites has some great suggestions for flavor combinations if you want to play around.
- I left this not-very-sweet because I figured it was a pudding that you might be eating for breakfast, so you may want to drizzle some additional maple syrup on top to taste.