This Chia Pudding is an excerpt from Lauren McNeill cookbook The Simple Vegan Kitchen. Lauren is a plant-based registered dietitian and the creator of Tasting to Thrive. She holds a masterโs of public health in nutrition with a specialization in womenโs health. Through her social media platforms, Lauren shares easy and approachable plant-based recipes that are nourishing while still being delicious. She provides one-on-one nutrition counseling services virtually through her private practice and has created online programs to help people thrive on a plant-based diet.
Table of Contents
Chia pudding is my secret weapon for a quick and easy breakfast or snack recipe. It takes less than 5 minutes to throw together, can be made in bigger batches for meal prep throughout the week, and is a great source of plant-based omega-3s. If you struggle with getting enough plant-based protein at breakfast time, try making this with soy milk. Itโs best to make this recipe the night before you want to enjoy it since it takes 4 to 6 hours to fully set. This chia pudding can be eaten on its own, or topped with other fruit, nuts or seeds, or any nut or seed butter of your choice!
Ingredients You’ll Need
- Plant-based milk
- Chia seeds
- Cocoa powder
- Almond butter
- Maple syrup
- Vanilla extract
- Salt
- Raspberries
Navitas Organics Chia Seeds (8oz)
Buy Now โOptional Toppings
- Cranberries + Pecans
- Blueberries + almond slivers
- Peanut butter + banana
Recommended Equipment
Raspberry, Chocolate & Almond Chia Pudding – Recipe Card
Decadent Raspberry, Chocolate & Almond Chia Pudding
Ingredients
- 2 cups 480 ml plant-based milk (I used soy milk)
- ยผ cup 40 g + 2 tbsp (20 g) chia seeds
- 2 tbsp 15 g cocoa powder
- 1 tbsp 15 g almond butter
- 1 tbsp 15 ml maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- ยผ cup 31 g fresh raspberries, for topping
OPTIONAL TOPPINGS
- Chopped dried cranberries + chopped pecans
- Fresh or frozen blueberries + almond slivers
- Peanut butter + sliced banana
Instructions
- Add the plant-based milk, chia seeds, cocoa powder, almond butter, maple syrup, vanilla extract and salt to a mason jar or a container with a lid. Whisk everything together until all of the ingredients are well combined, then refrigerate it for 10 minutes.
- After 10 minutes, whisk all of the ingredients together again. Youโll notice that the chia pudding has slightly thickened. Place it back in the fridge for at least 4 hours to let it thicken further. Note: This step is important to prevent clumps in your chia pudding.
- Once youโre ready to enjoy, top it with the raspberries. You can also add any additional toppings, like nut or seed butter, or other fruit, nuts, or seeds.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Using soy milk in this recipe adds about 8 grams of protein per serving, which is why I prefer it.
- Feel free to adjust the chia seed to plant-based milk ratio based on your preferences for thickness. This ratio of chia seeds to milk makes for a thick Greek yogurtโlike consistency. If you prefer a thinner consistency, use just ยผ cup (40 g) of chia seeds, or adjust based on your preference. You can also mix in more milk after the chia pudding has set to thin it to your desired consistency.
- If you donโt typically like the texture of chia pudding, try blending all of the ingredients together, except the raspberries, before placing it in the fridge so youโre left with a smooth pudding consistency.
Reprinted with permission from The Simple Vegan Kitchen by Lauren McNeill. Page Street Publishing Co. 2023. Photo credit: Toni Zernik.
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About The Cookbook
A registered dietician guides beginners through adopting a vegan lifestyle with 60 recipes and plenty of tips to help readers get the nutrition they need and reach their health goals.
Get the Nutrients You Need and the Flavors You Crave the Simple & Plant-Based Way The Simple & Plant-Based Way Nothing beats a homemade meal that comes together easily with pantry ingredients, fuels your body, and tastes amazing! Registered dietitian and creator of Tasting to Thrive Lauren McNeill knows that nutritionally balanced food sustains daily wellness long-term only when itโs yummy enough to eat every day. Lauren prioritizes flavor in her recipes without sacrificing a proper mix of plant-based protein, carbohydrates, and fats alongside key nutrients like iron, calcium, and omega-3. A few of her delectable vegan dishes include:
- One-Pan Mushroom Gnocchi
- Herby Lentil โMeatballsโ & Garlic Bread
- Peanut-Miso Tofu Noodle Bowl
- Barbecue Chickpea Wraps
- Edamame Crunch Salad with Peanut Dressing
- Carrot Cake Overnight Oats White Bean, Balsamic & Rosemary Dip
- Lemon-Coconut Energy Balls
With her evidence-based, balanced plate approach to eating, Lauren will guide you each step of the way in preparing varied, nourishing dishes while building a lifelong healthy relationship with food. Plus, with a 30-day sample meal plan and gorgeous full-page photography with every recipe, this cookbook will quickly become your daily source of inspiration for simple, delicious, and satisfying plant-based eating.
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More Vegan Recipes You Might Like
- Best Ever Veggie Burger
- Flipping Delicious: 13+ Vegan Pancake Recipes for National Pancake Day
- Vegan Blueberry Cream Cheese Muffins
- Vegan Chickpea Omelette with Curried Sweet Potato and Spinach
Connect with Lauren on Instagram and at tastingtothrive.com