Chia pudding is that weird vegan alternative that I used to loathe the texture of. It was slimy and eye-bally. I really had to start experimenting with flavors and ratios of chia seeds to liquid in order to find something that I not only want to eat, but actually crave.
This combination of creamy vanilla chia pudding topped with strawberry puree is definitely crave-able. The pudding is light and delicate. The strawberries are sweet and sharp. It’s perfectly great as is but I get really fancy and top it with with assorted raw nuts and a sprinkle of maqui powder.
And you don’t have to wait overnight for this one if you don’t want to! Although it’s really not pudding until it’s spend at least 30 min the the refrigerator. I mix it up, feed the horses and other animals, then come back in for an easy, taste breakfast.
Strawberry and Vanilla Chia Pudding
1 c. unsweetened, vanilla almond milk
1/2 t. vanilla extract
1/2 t. apple cider vinegar
1/2 t. maple syrup
teeny pinch of salt
1/3 c. chia seeds
1 1/2 c. frozen strawberries, thawed and mashed
(sweetener for strawberries, optional)
Combine the almond milk, vanilla, apple cider vinegar, maple syrup and chia seeds. Whisk well. Let sit for 15 min and whisk again. Transfer to a glass mason jar and let rest in the fridge for 20-30 min.
Meanwhile, get on with your morning!
Come back and shake the chia mixture well. it will be thickened and creamy. Pour this into a serving bowl.
Taste your thawed and mashed up berries. If they aren’t the greatest, sweeten with a light touch of maple syrup, honey, stevia or natural sugar.
Top the pudding with the berries and whatever else you fancy. Serve immediately.