08.19.2015

Dairy Free Chia Seed Pudding… And All The Yummy Sides

dairy free chia seed pudding, itsy bitsy indulgences

When I started acupuncture, and was told that I needed to refrain from dairy, my mouth probably dropped. Actually, I vividly recall listing off all the items I consumed, on a daily basis, that contained dairy. My acupuncturist just looked at me with a blank stare, as if she was supposed to feel sorry for me (she’s actually really sweet and kind, I promise). I assumed that would be the end of so many foods that I love… instead it was the beginning of lots of cooking exploration.

There are so many different diets (I hate to use that word, because if it’s a lifestyle change… then it’s not really a “diet”…) that exclude dairy from consumption. Paleo, Veganism are the two that quickly come to mind. I figured, if they can do it, I can do it. I began exploring dairy alternatives by using nuts (cashews, almonds…) and realized that they were actually a pretty tasty alternative to dairy. I’ve made cashew cream (which acts like a crema) and have found a few dairy free cheeses that I actually really enjoy (I actually think one tastes like Doritos… and who can argue with that??). I follow “no dairy” 95% of the time, because rigid adherence to anything is simply, well, rigid… and I have to make a little wiggle room for my beloved frozen yogurt and pizza with full fledge cheese now and then.

All that being said, I discovered this dairy free chia seed pudding recipe from Healthy Happy Vegan Kitchen (I’m not vegan, but since most of the items are dairy free, I try to modify recipes from them). Chia seed pudding was a favorite pre-no-dairy lifestyle, so I was thrilled to find it! I made a few simple modifications, simply because I didn’t have agave nectar on hand. I was a little concerned at first, because the consistency wasn’t like the dairy version, but once I tasted it, I was fully satisfied. Tastebuds, tummy, and mind 🙂

Ingredients:

2 cups unsweetened vanilla almond milk
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
Pinch of sea salt
6 tablespoons chia seeds

Toppings:
6 raspberries
2 diced strawberries
2-3 blackberries
1 teaspoon almond butter
1-2 tablespoons granola

Directions:

For the pudding, prepare 8 hours prior to eating.

In a bowl, quickly stir together all ingredients, except the chia seeds. In a blender, pour in the combined ingredients, and begin to blend on low. Slowly add in the chia seeds, a tablespoon at a time, being sure the chia seeds don’t end up on the sides of the blender. Once all chia seeds are combined, blend on low for 2-3 minutes.

I simply poured the ingredients into a large bowl, covered, and placed in the refrigerator. After about an hour, I stirred the ingredients again, and then placed the lid on, and left in the refrigerator over night.

I enjoyed it as a snack by combining 1/2 cup of the chia seed, with the above ingredients! It’s about a 190 calorie snack, and keeps me full until dinner (it’s usually my afternoon snack).

chia seed pudding, dairy free, gluten free, itsy bitsy indulgences

almond milk chia seed pudding, itsy bitsy indulgences

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chia seed pudding, itsy bitsy indulgences

dairy free chia seed pudding, itsy bitsy indulgences