Jun 08, 2020

Easy 4 Ingredient Chia Pudding with Any Superblend

By Ruth Elnekave, CNP

Yield: 1 serving (recipe can be scaled up)

Paleo, Vegan, Grain-free, Gluten-free, Refined Sugar-free, Dairy-free

Each serving contains 1/2 serving of any Superblend

4 ingredient vegan and grain-free chia pudding made with JOYÀ elixir blends

Chia pudding is one of our favorite breakfasts and snacks, and not just because it's delicious. Super easy to make, there's so much opportunity to add your own flair with different milks, powders and toppings, it's packed with chia's many superfood benefits (fiber, plant-based protein, Omega 3 & 6 fatty acids and a number of minerals)... and the list goes on.

Just remember that the pudding will need to sit overnight (or for at least a few hours), so plan in advance. In fact, since it'll last for 3-4 days in the fridge, you just might want to whip up a larger batch so that it's ready whenever the craving hits.

Now all that's left to do is pick a Superblend according to your mood and your body's needs and get mixing!

Ingredients

4 ingredient vegan and grain-free chia pudding made with JOYÀ elixir blends

Instructions

  1. The night before you want to enjoy: combine chia seeds, milk and superblend of your choice in a jar or bowl and whisk together. Add honey or other sweetener to taste. Let mixture sit for a few minutes and whisk again to remove clumps. Repeat the sitting and whisking one more time. Cover and place in fridge overnight.
  2. When ready to eat: remove chia pudding from the fridge, give it a stir and check the texture. Since the chia seeds absorb all of the liquid, if the pudding is too thick, add a little more milk until you get the perfect texture.
  3. To serve: top the chia pudding with any toppings of your choice. Enjoy!

Make ahead: pudding can be stored covered in the fridge for 3-4 days.

Ruth Elnekave, Founder and CEO of JOYÀ
by Ruth Elnekave, CNP

Ruth Elnekave is a Toronto-based chef, holistic nutritionist, culinary instructor, recovering corporate lawyer and founder of JOYÀ. Her projects are fuelled by one main goal: to spread the pure joy and wellbeing experienced when sharing and savouring delicious, real food.

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