Chia Pudding
Ingredients
The pudding base
-
3
cups
water
-
8
pieces
Medjool dates, pitted
-
3
tablespoons
hemp hearts
-
1
teaspoon
vanilla extract
-
12
tablespoons
chia seeds
Optional flavorings
-
1
tablespoon
pumpkin puree
-
¼
teaspoon
pumpkin pie spice
-
1
tablespoon
maple syrup
-
1
heaping tablespoon
raw cacao powder
-
½
teaspoon
ground cinnamon
-
2
tablespoons
dried cranberries (juice sweetened)
-
2
tablespoons
chopped pecans
Instructions
- Blend the water, dates, hemp hearts, and vanilla until smooth to make the milk.
- In 4 glass jars, place 3 tablespoons of chia seeds for each serving.
- Add ¾ cup of the blended milk to each jar and whisk to combine.
- Refrigerate the jars for at least 15 minutes or overnight to thicken.
- For pumpkin spice flavor, stir in pumpkin puree, pumpkin pie spice, and maple syrup.
- For Mexican hot chocolate flavor, stir in raw cacao powder, ground cinnamon, and maple syrup.
- For cranberry pecan flavor, stir in dried cranberries, chopped pecans, and sprinkle cinnamon on top.
Nutrition Facts (estimated)
Servings
4 servings
Calories
376
Total fat
16g
Total carbohydrates
52g
Total protein
10g
Sodium
15mg
Cholesterol
0mg
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