Or should I say, easy as ABC Chia Pudding? 🎶 Let me break it down for ya! ABC Chia Pudding stands for almond butter, banana and chocolate chia pudding. These are three things that I absolutely love and they make for a dream team of flavours and textures. On top of chia pudding, you have yourself a rich, heart healthy dessert, snack or breakfast full of fiber and omega-3s. Win, win, win!
Chia pudding is one of those recipes that is so easy, I never think to write it out, but alas, what’s a healthy vegan food blog with no chia pudding? Actually… I do have an older Raspberry Cardamom and Rose Chia Parfait recipe up, but this is a lot more simple!
This recipe is vegan, gluten-free, refined sugar free and oil free. It can be breakfast, a post workout meal, an in-between meal snack or even a dessert. It comes together in one bowl, or should I say one jar? and it is meal-prep friendly too!
so what’s in this ABC Chia Pudding?
Chia seeds → When mixed with water and given time to “bloom” chia seeds create a really incredible pudding-like texture. They’re a little gelatinous and really absorb liquid, which is why it’s usually a good idea to let them soak and bloom before consuming! They’re an amazing source of omega-3s fatty acids, fiber and protein.
Almond butter → My nut butter of choice but you can use any nut or seed butter you’d like! I personally think it pairs extremely well with bananas and chocolate, so I love to add a dollop on top for both flavour and texture.
Banana → Provides natural sweetness, and can actually also be mashed into the chia seed pudding base if you prefer to fruit-sweeten your chia pudding. I like to slice into coins as a topping.
Chocolate → Is the base flavour of our chia pudding, but I also added chocolate chunks on top of the pudding for an added treat. Cacao is polyphenol and antioxidant rich and just delicous!
Plant mylk → Mix your chia with plant mylk of choice to allow it to bloom. You can use your favourite plant mylk–my personal preference is usually almond but coconut milk also works really well for an even richer, thicker texture.
Maple syrup → Is a natural sweetener I like to add to the base of my chia pudding. Any liquid sweetener works!
Extras → The rest is up to you, add whatever you’d like to top off your chia pudding for texture and taste!
secrets to success
The one thing you want to make sure you keep an eye out for is clumping! Chia seeds bloom very quickly, and sometimes they can create clumps if not immediately stirred. This has happened to me many times and it’s a lot harder to break up these clumps once they form than you might think. Avoid this by stirring occasionally during the first few minutes of mixing with liquid.
If you want to meal prep this, you absolutely can! I’d recommend adding the banana in fresh to avoid browning, but everything else will last very well in the fridge. Quick note if you’re using homemade plant mylk–make sure you meal prep only as far out as your mylk will last. Homemade mylks tend to spoil a lot more quickly (as there are no additives or preservatives) meaning when your mylk goes bad, so does your chia pudding. No one likes a sour chia pudding!
Play around with the plant mylk, sweetener, spices and toppings to take your chia pudding to the next level. Not too into sweet treats? Remove the maple syrup and sweeten with fruit instead, or skip it! Alternatively, add coffee to cut the sweetness and give your chia pudding a little hint of coffee goodness. Granola, fruit, nut butters and cereals all make wonderful toppings too.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
In a bowl or jar, mix together milk, cacao powder, maple syrup and vanilla extract if using. Make sure cacao powder is evenly dissolved.
Add chia seeds and stir well. Allow to sit for about 2 minutes, then stir again. Allow mixture to thicken for about 1-2 hours until chia seeds have absorbed all liquid. You can store in the fridge or on the countertop.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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