One of our favorite snack or dessert option is Chia seed pudding. Whether you pack chia seed pudding for school lunch , make it for a party or take it to go-it always seem to please everyone. Well if you ask- what’s so special about it? I love how easy, beautiful and healthy they are! The chia seeds absorb all the liquids and plump up to give a creamy and satisfying bite! Playing with various colors and textures leads you to endless topping possibilities!
1/2 cup chia seeds
2 cups any plant-based milk (used Oatly)
1/2 cup red pitaya puree (frozen chunks)
3 tablespoon maple syrup
2 teaspoon vanilla essence
So-delicious whip cream
Few fresh rasberries
- In a bowl, add the chia seed pudding and the oat milk. Mix thoroughly before adding the maple syrup, vanilla essence and 1/2 cup pitaya puree blended with little water. Whisk well until everything is well combined!
- Place the bowl covered in the refrigerator for 2 hours minimum. You can make this overnight as well.
- At the time of serving, pour the chia seed pudding in a glass jar/mason jar.(If the chia seed pudding is little thick for your taste, give a splash of vegan milk and then pour in the jar.) Top it off with vegan whip cream and fresh fruits.
The oat milk gives more creamy notes to the pudding.
You can add any flavoring of your choice: matcha powder, cacao powder, mango puree are all yummy options!
Endless topping choices like yogurt, fruits, granolas, jams, nut butters or seeds are all delicious!