- 2 cups of unsweetened almond milk cashew milk or coconut milk
- ½ cup of chia seeds
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- 2 tablespoons of honey or maple syrup
- 2 tablespoons Chopped apple and nuts for topping
In a bowl, mix together the chia seeds, almond milk, maple syrup, ground cinnamon and vanilla extract.
Once the ingredients are mixed together let it sit for 5 minutes.
Mix it again to break the lump formation if there is any and refrigerate it for at least 1 hour to overnight for the chia pudding to set.
Before serving the chia pudding, top it with some freshly chopped apples and nuts for crunchiness and enjoy.
- If the chia seed pudding is too thick, then add some milk to dilute.
- If the chia seed pudding is thin, add some chia seeds and refrigerate for another 30 minutes.
- To create the pudding vegan friendly I have added the almond milk. But you can also use normal full fat milk for this recipe.
- I have used maple syrup for sweetness but you can also use honey or sugar for sweetness.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg