📝 About This Recipe
Unlock the nutritional power of ancient Aztec superfoods with this luxuriously creamy, high-protein chia seed pudding. This dish transforms tiny, protein-packed seeds into a silky, custard-like treat using a cold-infusion method that highlights floral vanilla and nutty almond notes. It is a versatile powerhouse of plant-based protein, perfect for a sophisticated breakfast or a guilt-free evening indulgence.
🥗 Ingredients
The Pudding Base
- 1/2 cup Black Chia Seeds (organic, whole seeds)
- 2 cups Unsweetened Almond Milk (creamy variety preferred)
- 1/2 cup Full-Fat Coconut Milk (canned, shaken well for richness)
- 3 tablespoons Pure Maple Syrup (grade A dark for depth)
- 1 teaspoon Vanilla Bean Paste (or 1 vanilla bean, scraped)
- 1/4 teaspoon Almond Extract (for a subtle marzipan aroma)
- 1/8 teaspoon Sea Salt (fine grain to balance sweetness)
Fruit Compote Layer
- 1 cup Fresh Raspberries (rinsed and patted dry)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Hemp Hearts (for added protein texture)
Garnish and Texture
- 2 tablespoons Slivered Almonds (toasted until golden)
- 4 pieces Fresh Mint Leaves (for a pop of color)
- 4 pieces Edible Flowers (optional, for presentation)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the almond milk, full-fat coconut milk, and maple syrup. Whisk vigorously until the liquids are fully emulsified.
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2
Add the vanilla bean paste, almond extract, and sea salt to the liquid base. Whisk again, ensuring the vanilla specks are distributed evenly throughout the mixture.
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3
Slowly pour the chia seeds into the bowl while whisking constantly. This 'rain-in' technique prevents the seeds from clumping together immediately.
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4
Let the mixture rest on the counter for 5 minutes. You will notice the seeds beginning to settle at the bottom.
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5
After 5 minutes, give the mixture a second thorough whisk for about 60 seconds. This is the 'golden rule' of chia pudding; it breaks up any stubborn clumps to ensure a uniform gel.
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6
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least 4 hours, though overnight is ideal for the best texture.
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7
While the pudding sets, prepare the fruit layer. In a small bowl, lightly mash the raspberries with the lemon juice and hemp hearts using a fork until a chunky jam consistency is reached.
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8
Remove the pudding from the fridge and stir it once more. If it feels too thick, whisk in an extra tablespoon of almond milk to loosen it to your liking.
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9
To assemble, take four clear glass jars or ramekins. Spoon a generous layer of the raspberry mash into the bottom of each.
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10
Carefully ladle the chilled chia pudding over the fruit layer, filling the jars nearly to the top.
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11
Top each serving with a sprinkle of toasted slivered almonds for a necessary crunch that contrasts the soft pudding.
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12
Finish with a fresh mint leaf and an edible flower if using, then serve immediately while cold.
💡 Chef's Tips
Always whisk twice—once when mixing and once after 5 minutes—to avoid a 'brick' of seeds at the bottom. For a smoother, mousse-like texture, you can blend the entire mixture in a high-speed blender before chilling. If using white chia seeds, the flavor remains the same, but the aesthetic will be more like a traditional tapioca pudding. Adjust sweetness at the very end; chia seeds can slightly mute the flavors of syrups once they expand. Store in airtight jars for up to 5 days, making this an excellent option for Sunday meal prep.
🍽️ Serving Suggestions
Pair with a warm cup of Earl Grey tea to complement the floral vanilla notes. Serve alongside a side of fresh mango slices for a tropical protein breakfast. Add a dollop of Greek yogurt (or vegan soy yogurt) on top for an extra 5-8g of protein. Drizzle with a touch of almond butter for added healthy fats and richness. Enjoy as a post-workout snack to replenish electrolytes and fiber.