Description
This Strawberry Chia Pudding is a refreshing and healthy dessert or breakfast option featuring creamy chia seeds soaked in almond milk and topped with a homemade strawberry sauce and fresh fruit. Sweetened naturally with maple syrup and enhanced with a hint of vanilla and lemon, this pudding is easy to prepare, vegan, gluten-free, and perfect for a nutritious snack or light meal.
Ingredients
Scale
Chia Pudding
- 1/4 cup chia seeds
- 1 cup almond milk (or any plant-based milk of your choice)
- 1 tablespoon maple syrup (or sweetener of choice)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Strawberry Sauce
- 1 cup fresh strawberries, hulled and chopped
- 1 tablespoon maple syrup (or sweetener of choice)
- 1 teaspoon lemon juice (optional)
Toppings
- Fresh strawberries, sliced
- Shredded coconut or granola for topping
Instructions
- Prepare the Strawberry Sauce: In a small saucepan, add the chopped strawberries and maple syrup. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries soften and release their juice.
- Smooth the Sauce (Optional): If you prefer a smoother sauce, mash the strawberries with a fork or use an immersion blender to blend them to a smooth consistency. Stir in lemon juice for a touch of acidity, if desired.
- Cool the Sauce: Set the strawberry sauce aside and allow it to cool completely before serving.
- Make the Chia Pudding Base: In a medium-sized bowl, whisk together the almond milk, maple syrup, vanilla extract, and a pinch of salt until well combined.
- Add Chia Seeds and Refrigerate: Stir in the chia seeds ensuring they’re evenly distributed. Cover the bowl and refrigerate for at least 4 hours or overnight to let the chia seeds absorb the liquid and form a thick, creamy pudding.
- Stir and Assemble: Once set, stir the pudding well to break up any clumps. Spoon into serving glasses or bowls.
- Add Strawberry Sauce and Fresh Strawberries: Top each serving with a generous spoonful of the strawberry sauce followed by fresh sliced strawberries.
- Garnish and Serve: Garnish with shredded coconut, granola, or your preferred topping. Serve chilled for a deliciously healthy treat.
Notes
- You can use any plant-based milk such as oat, soy, or coconut milk as an alternative to almond milk.
- Adjust the sweetness by increasing or reducing the maple syrup according to your taste.
- Lemon juice in the strawberry sauce is optional but adds a fresh tart contrast to the sweetness.
- For a thicker pudding, add an extra tablespoon of chia seeds.
- Store leftover pudding and sauce in airtight containers in the refrigerator for up to 3 days.
- Add nuts or seeds in your topping for extra texture and nutrition.
