Name: Build Your Own Vegan Chia Pudding
Cook time: 10 min
Total time: 10 min
Ingredients: 4 tbsp chia seeds; 250 ml almond milk ((option to add more to serve to your desired consistency)); 100 - 150 g coconut yoghurt; 1/2 tsp vanilla powder; 1 tbsp ground flax, pumpkin and sesame seeds (mixed); 1 tbsp raw cacao nibs; 4 squares dark chocolate, chunks and grated; 1 tbsp coconut flakes; 1 tbsp dried goji berries or fresh blueberries; 1/4 cup fresh or 1tbsp dried berries; 1 tbsp ground flax and brazil nut (mixed); 1 tsp raw cacao nibs; 70 g raspberries, blitzed and a few whole; 1 tbsp desiccated coconut or flakes; 1 - 2 tbsp pomegranate seeds; 1 tbsp Morello cherry coconut yoghurt ((I like COYO)); 1 tbsp almond butter; 1 tbsp coconut flakes; 1 tbsp flaked almonds; 1 tsp flaxseeds; 70 g blackberries, blitzed into a coulis; Small handful of blueberries

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The creamiest, dreamiest Grain Free and Vegan Chia Pudding. It’s my go to base mixture. I’ve added a selection of my favourite toppings below but feel free to go wild and use your own. Any nuts and fruits work well too. Though don’t forget that fruit is still sugar so if you can stick to low fructose fruits like berries.

I like mine cold and topped today with a medley of ground flax, seeds, some T2 dehydrated berries, goji berries and a couple of hunky, chunky dark chocolate chunks! If you can’t have oats, I’d definitely recommend you give this one a go. Serve in a bowl like my Raspberry and Pomegranate Cacao Crunch, my Berry, Almond Butter and Coconut or in glass for a delicious chia parfait like my Blueberry Coconutty Chia Parfait. Happy Sunday guys, what’s cooking in the kitchen today? Jo x

Blueberry Cocontty Chia Parfait, food photography, Modern Food Stories

Blueberry chia bowl, Modern Food Stories, London Food Photographer

Build Your Own Vegan Chia Pudding

Cooking Time: 10

Total Cooking Time: 10

Serves: bowl (2 - 3 small bowls)

5 from 1 vote

Ingredients

4 tbsp chia seeds
250 ml almond milk (option to add more to serve to your desired consistency)
100 - 150 g coconut yoghurt
1/2 tsp vanilla powder

Toppings (Goji berry or Blueberry Crunch)

1 tbsp ground flax, pumpkin and sesame seeds (mixed)
1 tbsp raw cacao nibs
4 squares dark chocolate, chunks and grated
1 tbsp coconut flakes
1 tbsp dried goji berries or fresh blueberries
1/4 cup fresh or 1tbsp dried berries

Toppings (Raspberry and Pomegranate Cacao Crunch)

1 tbsp ground flax and brazil nut (mixed)
1 tsp raw cacao nibs
70 g raspberries, blitzed and a few whole
1 tbsp desiccated coconut or flakes
1 - 2 tbsp pomegranate seeds
1 tbsp Morello cherry coconut yoghurt (I like COYO)

Toppings (Berry, almond butter and coconut)

1 tbsp almond butter
1 tbsp coconut flakes
1 tbsp flaked almonds
1 tsp flaxseeds
70 g blackberries, blitzed into a coulis
Small handful of blueberries

Method

Place the chia seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least 4 hours, ideally overnight.
When ready to eat, mix the soaked chia seeds with coconut yoghurt and top with your choice of toppings. (Option to add 1/2 tsp of cinnamon to the soaked chia seeds in you prefer to vanilla and extra almond milk if required.)

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