Description
Vegan chia puddings are perfect for meal prep, and I’ve got three recipes to choose from!
Ingredients
Units
Scale
For the Mango Matcha Chia Pudding:
- 1/4 cup Chia Seeds
- 3/4 cup Almond Milk use any dairy free milk (oat, coconut etc.)
- 1 tsp Matcha Powder
- 1 Mango ataulfo mango
- 3 tbsp Coconut Yogurt
- 1 tbsp Coconut Flakes for topping
- 1 tsp Shredded Unsweetened Coconut for topping
For the Vanilla Raspberry Chia Pudding:
- 1/4 cup Chia Seeds
- 3/4 cup Almond Milk use any dairy free milk (oat, coconut etc.)
- 2 tbsp Vanilla Protein Powder
- 1/2 cup Raspberries
- 1 tbsp Coconut Flakes for topping
For the Chocolate, Banana and Almond Chia Pudding:
- 1/4 cup Chia Seeds
- 3/4 cup Almond Milk use any dairy free milk (oat, coconut etc.)
- 1 tbsp Cocoa Powder
- 1 Banana cut in slices
- 1 tbsp Coconut Flakes for topping
- 1 tbsp Almond Butter
- 1 tbsp Chocolate Chips optional
Instructions
For the Mango Matcha Chia Pudding:
- Using a whisk, mix together the chia seeds with the milk and the matcha powder and set aside in a bowl in the fridge.
- Combine half the mango with the coconut yogurt in a blender or food processor and blend until smooth and creamy.
- Add the mango yogurt to the bottom of a glass jar, followed by the chia pudding. Top with extra cubes of mango, more yogurt and coconut. Serve and enjoy, or keep in the fridge for up to 3 days.
For the Vanilla Raspberry Chia Pudding:
- Using a whisk, mix together the chia seeds with the milk and set aside in a bowl in the fridge.
- Mash half the raspberries in a small bowl with a fork and set aside.
- Add the mashed raspberries to the bottom of a glass jar, followed by the chia pudding. Top with extra raspberries and coconut. Serve and enjoy, or keep in the fridge for up to 3 days.
For the Chocolate, Banana and Almond Chia Pudding:
- Using a whisk, mix together the chia seeds with the milk and cocoa powder and set aside in a bowl in the fridge.
- Add the banana slices to a jar at the bottom, followed by the chia pudding. Top with extra banana slices, coconut flakes, almond butter and chocolate chips. Serve and enjoy, or keep in the fridge for up to 3 days.