📝 About This Recipe
This dairy-free delight transforms humble chia seeds into a luxurious, custard-like treat that bridges the gap between a healthy breakfast and an elegant dessert. Infused with real vanilla bean and the nutty creaminess of unsweetened almond milk, it offers a satisfying texture and a wealth of Omega-3s. Perfectly balanced with a touch of pure maple syrup, this pudding is a versatile canvas for vibrant seasonal fruits and crunchy toppings.
🥗 Ingredients
The Pudding Base
- 1/2 cups Black or white chia seeds (ensure they are fresh for best gelling)
- 2 cups Unsweetened almond milk (homemade or high-quality store-bought)
- 2-3 tablespoons Pure maple syrup (adjust to desired sweetness)
- 1 teaspoon Vanilla bean paste (or the seeds from one vanilla pod)
- 1/4 teaspoon Ground cinnamon (for a warm, aromatic undertone)
- 1 pinch Sea salt (to balance the sweetness)
Fruit Compote Layer
- 1 cup Fresh blueberries (thoroughly washed)
- 1/2 teaspoon Lemon zest (finely grated)
- 1 tablespoon Water
For Garnish
- 1/4 cup Sliced almonds (lightly toasted)
- 4 pieces Fresh mint leaves (for a pop of color)
- 1 tablespoon Hemp hearts (for extra protein and crunch)
- 1/2 cup Fresh raspberries (for tart contrast)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the almond milk, maple syrup, vanilla bean paste, ground cinnamon, and a pinch of sea salt.
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2
Whisk the wet ingredients vigorously until the vanilla paste is evenly distributed and the maple syrup is fully dissolved.
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3
Slowly pour in the chia seeds while whisking continuously to prevent the seeds from clumping together.
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4
Let the mixture sit for 5-10 minutes at room temperature. This is the 'settling phase' where seeds begin to absorb liquid.
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5
Whisk the mixture again very thoroughly for 1 full minute. This second whisking is the secret to a smooth pudding without 'seed clumps' at the bottom.
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6
Cover the bowl with a lid or beeswax wrap and place it in the refrigerator for at least 4 hours, or preferably overnight for the thickest consistency.
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7
While the pudding sets, prepare the compote by placing blueberries, lemon zest, and water in a small saucepan over medium heat.
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8
Simmer the berries for 5-7 minutes, crushing a few with a spoon, until the mixture thickens into a light syrup. Remove from heat and let cool completely.
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9
Once the pudding has set, give it one final stir. If it is too thick for your liking, whisk in an extra tablespoon of almond milk.
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10
To assemble, spoon a layer of the blueberry compote into the bottom of four glass jars or bowls.
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11
Divide the chia pudding evenly among the jars, layering it directly over the fruit compote.
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12
Top each serving with toasted sliced almonds, hemp hearts, and fresh raspberries.
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13
Garnish with a fresh mint leaf and serve immediately, or seal the jars to enjoy as a grab-and-go breakfast.
💡 Chef's Tips
The 10-minute double-whisk method is essential; it ensures the seeds don't sink to the bottom and create a brick-like layer. If using a thinner almond milk, increase the chia seeds by one tablespoon to ensure a sturdy set. For a chocolate twist, whisk in 2 tablespoons of raw cacao powder during step one. Avoid using frozen fruit as a direct topping; thaw and drain them first to prevent the pudding from becoming watery. Store leftovers in airtight jars for up to 5 days; the texture actually improves by day two.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a matcha latte to complement the vanilla notes. Add a dollop of coconut yogurt on top for an extra layer of creamy decadence. Serve alongside a savory avocado toast for a complete, balanced brunch spread. Drizzle with a little extra almond butter or honey just before eating for added richness. For a 'crunch' factor, serve with a side of homemade grain-free granola.