Ingredients
Equipment
Method
- In a medium bowl or a large jar, pour in the 2 cups of unsweetened almond milk. Add the 2 tablespoons of maple syrup and the 1 teaspoon of vanilla extract.2 cups unsweetened almond milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
- Using a whisk or a fork, vigorously whisk the almond milk, maple syrup, and vanilla extract together until well combined and no streaks of syrup remain. This ensures even sweetness throughout your pudding.2 cups unsweetened almond milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
- Sprinkle the 1/2 cup of chia seeds into the liquid mixture. Add a pinch of salt to enhance the overall flavor profile and balance the sweetness.1/2 cup chia seeds, Pinch salt
- Whisk the mixture again, ensuring the chia seeds are evenly distributed and not clumped at the bottom of the bowl. Continue whisking for about 1-2 minutes to prevent clumping as the seeds begin to absorb liquid.1/2 cup chia seeds
- Allow the mixture to sit for about 5-10 minutes. During this time, give it another good whisk. This second whisk is crucial for preventing any lingering clumps of chia seeds and ensuring a smooth, consistent texture.
- Cover the bowl or screw the lid onto the jar. Place the mixture in the refrigerator to chill and thicken.
- Allow the Vanilla Chia Seed Pudding to chill for at least 30 minutes. For a firmer, thicker pudding, it’s best to refrigerate it for a minimum of 2-4 hours, or even overnight. The longer it sits, the thicker it will become.
- Once thickened to your desired consistency, scoop the Vanilla Chia Seed Pudding into serving bowls. Garnish with your favorite toppings before enjoying.
Notes
Store in an airtight container in the refrigerator for up to 3-5 days. Can be frozen for longer storage, though texture may change upon thawing. Best served chilled.
