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Strawberry Almond Milk Chia Pudding

Strawberry Cream Pie Chia Pudding (Made with Almond Milk)

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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


  1. Place the almond milk, strawberries, lemon juice, vanilla extract, dates and cashews in a blender and blend until smooth.
  2. Transfer the mixture into a bowl.
  3. Whisk in the chia seeds.
  4. Refrigerate for 30 minutes and then whisk again.
  5. Cover and refrigerate for 4-5 hours, or overnight until thickened.
  6. Stir well before serving. (See note*)
  7. Divide the chia pudding between jars or small bowls.
  8. 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.

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