Vegan Chia Seed Puddings Three Ways: Chocolate, Lemon Pound Cake, and Blueberry Pancake
This chia seed pudding avoids an overly seedy texture by blending the mixture before chilling, and can be made in three delicious flavors. Breakfast, snack, or dessert? How about all three!
Servings 3 jars
Ingredients
Chia Pudding Base
- 1/3 cup chia seeds
- 1 cup plant-based milk
- 1/2 cup plant-based plain, unsweetened yogurt
For Blueberry Pancake Chia Pudding
- 1/2 cup quick oats
- 2 tbsp maple syrup
- 1/2 cup blueberries
- 2 tbsp pecans chopped
- extra maple syrup optional - to drizzle on top
For Lemon Pound Cake Chia Pudding
- 1/8 cup lemon zest from about 2 lemons
- 2 tbsp lemon juice from about 1 lemon
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 cup cashews chopped
- extra lemon zest and brown sugar optional - to sprinkle on top
For Chocolate Chia Pudding
- 2 tbsp cocoa powder
- 2 tbsp agave can substitute maple syrup
- 1/2 cup strawberries chopped
- 2 tbsp almond slivers or whole almonds chopped
- chocolate shavings optional - to sprinkle on top
Instructions
- Combine the chia pudding base and the additional ingredients for your preferred flavor in a stand blender.
- Blend on a high speed until quite smooth.
- Assemble your jars - each flavor recipe as written will fill about three 4oz jars. Place a layer of fruit at the bottom of each jar (about a tablespoon per jar), then evenly pour the chia pudding into the jars. Then add the rest of the fruit on top, followed by the nuts. If using the optional toppings, sprinkle or pour them on top and close the jars.
- Let refrigerate for at least 4 hours before eating - they will keep in the fridge for about 5 days.