NOTE: (*For a thicker pudding, replace 1 cup of almond
Cook blueberries and lemon juice in a saucepan over medium-high heat until thickened, about 5 minutes. Divide compote between 2 small jars and refrigerate.
Place almond milk, almond butter, maple syrup, and vanilla extract in a blender; blend until smooth. Pour into a bowl; stir in chia seeds. Chill in refrigerator until thickened, 8 hours to overnight.
Layer chia seed pudding over blueberry compote in the jars. Top with honey and fresh blueberries.
owl until just blended; add chia seeds, whisk to incorporate, and
Place chia seeds in a bowl.
Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
Stir pudding and top with strawberries.
In medium bowl, gently whisk almond milk, yogurt, 2 tablespoons of maple syrup, vanilla and 1/8 teaspoon salt until just blended.
Whisk in chia seeds; let stand 30 minutes.
Stir to distribute seeds if they have settled.
Cover & refrigerate overnight.
The next day, in medium bowl toss berries with remaining 4 teaspoons maple syrup.
Mix in almonds.
Spoon pudding into bowls or glasses;.
Mound berry mixture on top and serve.
Whisk milk, chia seeds, cocoa powder, brown sugar, white sugar, coffee granules, vanilla extract, and salt together in a bowl until pudding is smooth. Let sit for 5 minutes; stir. Repeat sitting and stirring process at least 2 times.
Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Spoon into bowls and top with chocolate hemp seeds.
Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
Drizzle honey over the pudding to serve.
Pour the chia seeds into a jar.
Pour the coconut milk over the chia seeds.
Put a lid on the jar and shake to combine.
Add strawberries and almonds on top and serve.
Whisk milk, Splenda, cocoa powder and extract until smooth. Stir in chia seeds. Divide evenly between 4 dishes. Let sit at room temperature for 2 hours.
Mix all ingredients and allow to sit so the chia seeds gel up.
Top with fruits or nuts of your choosing. I topped mine with chopped candied ginger.
* Sweeten to your taste, this recipe will make a dark chocolate taste. Add more sweetener to cut the bitterness cocoa powder if you prefer it sweeter.
n the coconut milk, then chia seeds. Cover and refrigerate for
In a blender, mix milk and strawberries.
Transfer the strawberry milk to a bowl and mix in all the other ingredients.
Refrigerate for 30 minutes or longer.
Transfer the pudding to individual containers.
Add toppings if desired. Infuse love and serve!
Combine milk, kefir, egg yolk, maple syrup, vanilla extract, cinnamon, and nutmeg in a blender; blend until smooth.
Stir kefir mixture and chia seeds together in a small bowl. Chill until set, 3 hours to overnight.
Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.
Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
Place mango chunks in a blender; puree until smooth.
Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.
Mix milk, sugar, nutmeg, cardamom, and cloves together in a small bowl. Stir in chia seeds until well combined. Refrigerate, stirring occasionally, until mixture thickens and sets to desired consistency, 3 to 4 hours.
Put cashews in a bowl. Pour enough water over cashews to cover completely; set aside for 2 hours to soak.
Drain and rinse cashews. Put cashews in a blender with 3 cups water, maple syrup, vanilla extract, and salt; blend until smooth. Add chia seeds and pulse blender until seeds are lightly integrated; transfer to a large bowl. Refrigerate 8 hours to overnight before serving.
Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
Cover bowl with plastic wrap and refrigerate until set, about 4 hours.
In a bowl mix the almond milk, greek yogurt, maple syrup and vanilla really well. Stir in the chia seeds.
Pour into two bowls or glass jars and refrigerate overnight. The next day chop the pear into small pieces and sprinkle with cinnamon. Layer goji berries, pear, almond flakes and coconut flakes over the puddings and top with a little maple syrup.
dd all the pudding ingredients (except for the chia seeds) to a
Combine milk with chia seeds; refrigerate overnight or until chia seeds have expanded and milk has pudding-like consistency. Stir pumpkin puree, 2 tbsp of the maple syrup, and pumpkin pie spice into chia mixture.
Stir yogurt with remaining maple syrup. Layer half of the chia pudding, yogurt and granola evenly in four 8-oz glasses. Repeat layers once, ending with granola.