Almost all the puddings you’ll find on store shelves have a ton of artificial flavors, additives, and added sugar. We have for you not one, not two, but THREE Chia Pudding variations. The best thing about these recipes? They’re dairy-free and sugar-free! *Remember to buy organic and avoid your food allergies when making this recipe! If you don’t yet know your food allergies, get them tested soon!
Christy’s Chia Pudding (With Flavor Variations)
1 1/3 cup organic unsweetened coconut milk (or any unsweetened non-dairy milk)
3Tbsp organic chia
¼ tsp organic vanilla
2-3 Tbsp birch xylitol or monk fruit sweetener (can also use flavored stevia drops, but it’s not our favorite to use due to the aftertaste that can happen)
Put all ingredients in a mason jar, beginning with the milk, and cover tightly. Shake for 30 seconds to a minute. If desired, you can grind the chia first or blend all ingredients in a blender until it gets a creamy consistency. Put in the fridge overnight. Serve and Enjoy!
Honestly, you can change the consistency depending on how you like it. We recommend making one jar and let it sit overnight in the fridge. If you like it more runny, add more milk the next time you make it. This is the plain vanilla version – feel free to get creative and add flavorings, we have some of our favorite flavors below
**Flavor variations and add-ins:
I like to add 1 Tbsp of Vanilla Bone Broth Protein powder and/or 1 Tbsp Great Lakes Collagen for added protein and beneficial nutrients. If adding these two ingredients, I highly recommend blending all the ingredients first and then transferring to mason jars. Bone Broth and Collagen can be added to any of the flavors.
Add 2 Tbsp raw cacao or Chocolate Bone Broth Protein
¼ – ½ tsp pumpkin spice (to taste)
Christy’s Lemon Chia Pudding
1 can* full fat organic unsweetened coconut milk (or can use 1 ½ cup any unsweetened non-dairy milk) *if using coconut milk from a can and you want it thinner, add ¼ cup water
3Tbsp birch xylitol or non-GMO monkfruit sweetener
Zest and juice from 2 small lemons (approx. 1 Tbsp zest and 4Tbsp lemon juice
¼ tsp turmeric (or more if you want it more yellow in color)
4-5 Tbsp organic chia seeds (more chia will make it thicker)
Pinch of sea salt
1 tsp Great Lakes Collagen (optional)
Christy’s Lime Chia Pudding
Same recipe as above (Christy’s Lemon Chia Pudding), except use the zest and juice of 2 small limes instead of lemons, don’t use any turmeric, and add about a ¼- ½ avocado.
Put all ingredients in a blender beginning with the milk and blend for about 20-30 seconds. If desired, you can grind the chia first to make it a creamier consistency. Put in mason jars with lids in fridge overnight. Serve and Enjoy!