Chia Seed Pudding

Somebody mentioned they'd made accidental pudding with chia seeds and milk one day. I've tried different flavor variations (all listed here), but chocolate is my favorite! Use more chia seeds for a thicker pudding, and less for a thinner pudding. Add the cream last so it doesn't become whipped cream or butter with all the whisking!

Basic Ratio: 1 part chia seeds to 4 parts liquid

16 Tbsp = 1 cup

4 Tbsp = 1/4 cup

Chocolate Chia Seed Pudding (Version 1):
1 cup unsweetened almond milk

1.5 oz Hershey's sugar free chocolate syrup
1/4 cup chia seeds
heavy cream (optional)

In a large bowl, whisk almond milk and chocolate syrup until well combined. Add chia seeds. Whisk until all seeds are incorporated. Cover and refrigerate until thickened, stirring thoroughly after an hour. For a richer pudding, add in a splash of cream before serving. 

Makes 8 servings of 3.4oz each. 2 net carbs per serving.

Chocolate Chia Seed Pudding (Version 2):

1/8 cup cacao powder or unsweetened cocoa powder

1 Tbsp allulose, powdered
1/4 tsp ground cinnamon (optional)
pinch sea salt
1/2 tsp vanilla extract
1 1/4 cups unsweetened almond milk 
1/4 cup chia seeds

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Vanilla Chia Seed Pudding:
3/4 cup unsweetened almond milk

1/2 tsp vanilla extract (or make other flavors with different flavoring extracts* (banana, maple, etc)

3-4 tsp allulose, powdered

1/4 cup chia seeds

1/4 cup cream

In a large bowl, whisk almond milk, vanilla, and sugar together. Add chia seeds. Whisk until all seeds are incorporated. Add the cream and stir well. Cover and refrigerate until thickened, stirring thoroughly after an hour. Good warm or cold.

*When using other flavoring extracts, start with 1/8 tsp and taste the mixture after an hour or so. Add a few drops at a time until the flavor it right for you. 

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Fall Flavors Chia Seed Pudding:

1 cup unsweetened almond milk

1/2 tsp vanilla extract

1/2 tsp Mapleine brand maple extract

1/2 tsp ground cinnamon

1/8 tsp freshly ground nutmeg

pinch sea salt

5 tsp allulose, powdered

1/4 cup chia seeds

1/4 cup heavy cream

In a large bowl, whisk almond milk, vanilla, maple extract, spices, and sugar together. Add chia seeds. Whisk until all seeds are incorporated. Add the cream and stir well. Cover and refrigerate until thickened, stirring thoroughly after an hour. 

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Pumpkin Chia Seed Pudding:

3/4 cup unsweetened almond milk

1/4 cup pumpkin puree 

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp freshly ground nutmeg

pinch cardamom (optional)

pinch ground ginger

pinch sea salt

1 1/2 Tbsp allulose, powdered

1/4 cup chia seeds

1/4 cup heavy cream

In a large bowl, whisk almond milk, pumpkin, vanilla, spices, and sugar together. Add chia seeds. Whisk until all seeds are incorporated. Add the cream and stir well. Cover and refrigerate until thickened, stirring thoroughly after an hour. 

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Orange Cream Chia Seed Pudding: 

1 cup unsweetened almond milk

1/4 tsp vanilla extract

1/2 tsp orange extract

pinch ground cinnamon

pinch sea salt

5 tsp allulose, powdered

1/4 cup chia seeds

1/4 cup heavy cream

In a large bowl, whisk almond milk, vanilla, orange extract, spices, and sugar together. Add chia seeds. Whisk until all seeds are incorporated. Add the cream and stir well. Cover and refrigerate until thickened, stirring thoroughly after an hour. 

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Tiramisu Chia Seed Pudding:

Adapted from: https://www.kuchpakrahahai.in/tiramisu-chia-seed-pudding-recipe/

1 1/2 cup unsweetened almond milk

6 Tbsp chia seeds

3/4 tsp unsweetened cocoa powder

1 tsp instant coffee

1/8 tsp vanilla extract

3 tsp allulose, powdered

Optional garnish: cocoa powder and chocolate bar or chips

In bowl #1 combine 1/2 cup almond milk, 2 Tbsp chia seeds, 3/4 tsp cocoa powder, 1 tsp sweetener. Stir well to combine. 

In bowl #2 combine 1/2 cup almond milk, 2 Tbsp chia seeds, 1 tsp instant coffee, 1 tsp sweetener. Stir well to combine. 

In bowl #3 combine 1/2 cup almond milk, 2 Tbsp chia seeds, 1/8 tsp vanilla extract, 1 tsp sweetener. Stir well to combine.

Cover and place all bowls in the refrigerator for 45 minutes. 

Remove bowls from refrigerator and stir well. Layer equally into parfait glasses, jars, or bowls. Cover and refrigerate overnight. Before serving dust with cocoa powder and garnish with chocolate chips, grated chocolate, or chocolate curls.