I fell in love with chia pudding since the first time I tried it and have made many different variations over time! But I should mention that chia pudding has a unique texture and I think you either love it or hate, so just keep that in mind 🙂 The recipe I have here is one of my favourites, but you can experiment with different combinations and find your favourite chia pudding! You can substitute soaked cashews for hemp hearts as some people find the taste of hemp to be overpowering, but again I love hemp seeds, plus they are so good for you! You can also substitute any other kind of berry for wild blueberries. Also, if you can have coconut milk (I can’t!), it would be a great substitute for the water and gives the pudding a more creamy texture (and of course more calories!). I make this pudding the night before to have it ready for the mornings that I am busy and need a quick fix. I usually have it with a few quail eggs (I hard boil these the night before and keep them in the fridge ready for the morning as well!) for a nutritious breakfast.
- 3/4 cup Water (or Coconut Water)
- 1 Banana
- 2 Tbsp Hemp Hearts
- 1/2 Frozen Wild Blueberries (or any other berry you like)
- 1 Medjool Date
- 2 Tbsp Chia Seeds
Add the above ingredients except for chia seeds to a high speed blender (I use Vitamix) and blend until very smooth. Transfer to a pint-size Mason jar and add the chia seeds. Close the lid and shake vigorously. Store in the fridge for at least 4 hours or overnight (the more it rests the thicker the pudding would be) . I don’t add any extra sweeteners since I find the pudding sweet enough for me, but if you like you can add up to a tablespoon of maple syrup.