Vanilla & Almond Chia Pudding
Easy
Gluten free
Wheat free
vegan-desserts
breakfasts
This tiny little seed truly is a nutritional powerhouse – it’s an excellent source of energy, healthy omega-3 fats, protein, fibre, calcium, potassium, magnesium, selenium and iron – wow, we’re sold! Add creamy nut butter, vanilla and syrup and you’ve got one seriously tasty brekkie!
Photograph by Niki Webster.
Nutritional information includes vegan protein powder at 10g of protein per tablespoon.
5
1
Kcal
357
Carbs
21 g
Protein
21 g
Fat
18 g
* Nutritional information per serving.
Ingredients
- 125ml/½ cup unsweetened plant milk (soya contains the highest protein)
- 1 tbsp nut butter (we like almond)
- 1 tbsp syrup (eg maple or agave)
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp vegan vanilla protein powder (optional)
- 2 tbsp chia seeds
Optional toppings: berries, berry compote, cacao nibs, chopped nuts, coconut flakes, drizzle extra nut butter (if runny), extra syrup, fresh fruit, granola, jam, peanuts, sliced bananas, vegan caramel sauce, vegan chocolate
Instructions
- Using a high-speed blender, blend the plant milk, nut butter, syrup, vanilla, salt and protein powder until smooth.
- Pour into a glass or container with a lid (if transporting) then stir through the chia seeds until thoroughly combined. Leave it to sit for 5 minutes.
- Give it another good stir then place in the fridge for a minimum of an hour.
- Stir the pudding again, add the toppings of your choice and enjoy.