Dairy-Free Blueberry Chia Pudding
User Reviews
5
Dairy-Free Blueberry Chia Pudding
Description
The Dairy-Free Blueberry Chia Pudding is crafted by soaking chia seeds in a smooth mixture of coconut milk, hemp milk, vegan vanilla protein powder, maple syrup, and vanilla extract, which provides a creamy and subtly sweet base. Mashed frozen blueberries add bursts of fresh berry flavor and a touch of natural sweetness. The pudding is layered by alternating chia mixture and blueberry mash in small jars, creating a visually appealing dessert. Refrigeration for several hours allows the chia seeds to absorb the liquids, resulting in a thick, spoonable pudding with a balance of fruity and creamy textures.
The recipe naturally fits as a plant-based breakfast or snack option and can be served chilled straight from the fridge. The use of frozen small blueberries is preferred for their juiciness and ease of mashing, enhancing the berry layers.
For best results, blending the milk and protein powder mixture helps prevent clumps and ensures smoothness. Letting the pudding sit briefly before stirring prevents chia clumping at the bottom. Full-fat coconut milk enriches the pudding's creaminess. Portions can be adjusted by combining jars or serving separately.
Ingredients
- ½ cup blueberries wild, small, frozen
- ⅛ cup vegan protein powder vanilla
- 2 tablespoons coconut milk
- ⅔ cup hemp milk or almond milk
- 3 tbs maple syrup
- 1 teaspoon vanilla extract
- ¼ cup chia seeds
Instructions
- Place half the frozen blueberries into a bowl along with the vanilla extract and 1 tbs of maple syrup. Mash them all together (I used a mortar and pestle).
- In a blender, combine the coconut milk, hemp milk, maple syrup, and protein powder until smooth.
- Add the chia seeds to a bowl and pour the protein milk mixture over the top. Mix well.
- Let sit for 5 minutes add the remaining blueberries and mix again.
- Portion half the chia mixture into small jars filling them only halfway. Split the mashed blueberry mixture between the two and divide up the remaining chia mixture on top. Top with a dollop of coconut cream (if desired.).
- Pop in the fridge for 4-24 hours.
Notes
- Frozen small blueberries provide more juice and blend easily for layering.
- Blend the milk and protein powder mixture thoroughly to avoid clumps.
- Allow the chia mixture to rest and stir again to prevent seeds from clumping at the bottom.
- Use full-fat coconut milk for a creamier texture.
- Portion chia pudding in jars as directed or combine for a larger single serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 184mg | 8% |
| Potassium | 218mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 22g | 44% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 276mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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