The more I think about it, the more I realize that a lot of the food we see in grocery stores nowadays isn’t really nutritious at all. Sure they’re full of calories and can be filling, but there’s nothing quite like having whole foods with actual nutrients in them. Take this strawberry almond milk chia pudding for example. Each ingredient is chock full of micronutrients such as plant-based protein, fiber, antioxidants, phytonutrients, flavonoids, omega-3s, and many more. Topped with some whipped cream and strawberries, this pudding really knocks it out of the park. I’ll take this over pudding packs any day.
More Chia Seed Pudding Recipes:
Banana Cream Pie Chia Seed Pudding (Made with Coconut Milk)
Overnight Chocolate Peanut Butter Chia Seed Pudding (Easy Recipe)
Healthy Coconut Milk Chia Pudding (Pina Colada Copycat)
Easy 3-Ingredient Chia Seed Pudding with Almond Milk
Mindblowing 5-Ingredient Chocolate Chia Seed Pudding (Healthy)
Strawberry Cream Pie Chia Pudding (Made with Almond Milk)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
1 cup fresh strawberries plus extra for serving
1 cup unsweetened almond milk
½ tsp lemon juice
1 tsp vanilla extract
3 fresh dates, pitted or to taste
¼ cup raw cashews
6 tbsp chia seeds
For serving (optional):
4 tbsp whipped heavy cream or coconut whipped cream
- Place the almond milk, strawberries, lemon juice, vanilla extract, dates and cashews in a blender and blend until smooth.
- Transfer the mixture into a bowl.
- Whisk in the chia seeds.
- Refrigerate for 30 minutes and then whisk again.
- Cover and refrigerate for 4-5 hours, or overnight until thickened.
- Stir well before serving. (See note*)
- Divide the chia pudding between jars or small bowls.
- Top with dollop of whipped heavy cream (if using) and fresh strawberries and serve.
If it’s too runny, whisk in more chia seeds and let it sit again until thickened. If it’s too thick, thin it with a touch of milk.