This vanilla chia seed pudding recipe can be made as a Level 4 sugar-free recipe (completely sugar-free), or as a Level 3 (sweetened with fruit). You get to choose, my sweet sugar slayer.
My childhood is saturated with pudding: chocolate, vanilla, butterscotch, banana…my mother and grandmothers would bust open those Jello Pudding mixes, and lovingly heap that silken goodness into small, individual, fancy-pants, glass pedestal bowls.
Those sweet, individual servings were sometimes, also layered with vanilla cookies (Nella Waffers).
In my sugar-free adulthood, my recipe for sugar-free vanilla chia seed pudding is my answer to recreating that wonderful pudding memory from my childhood. And…more often than not, I still create individual servings, but layered this time with banana instead of cookies.
I like to create my individual servings in small, glass jars with lids. I usually whip up my vanilla chia seed pudding recipe in a bowl, then pour out the mixture into each jar. Before serving, I top with goji berries, blueberries and banana.
The recipe can be made in less than 10-minutes. So, if you’re pressed for time, and want something sweet yet sugar-free, this recipe is your ticket.
Watch this week’s episode of Sweet Liberation to learn how to make this vanilla chia seed pudding quickly. And, keep scrolling downward for the recipe.
What kind of pudding did your family make during your childhood? Leave a comment below.
- 1 can of organic, full fat coconut milk
- 1/3 cup of chia seeds
- 1 + 1/2 teaspoons of sugar-free vanilla extract
- 1/2 tsp of vanilla powder (optional)
- 1/8 teaspoon of sea salt
- 2 Medjool dates (optional)
- 25-30+ drops of alcohol-free vanilla liquid stevia
- Pour the coconut milk into a blender, and add all other ingredients EXCEPT for the chia seeds.
- {Remember, you can add just the liquid stevia or the dates as well. It depends on how sugar-free you want your pudding.}
- Blend for 1 minute.
- Into a medium size glass or ceramic bowl, pour the coconut milk mixture.
- Add the chia seeds to the coconut milk, and mix thoroughly with a spoon.
- Cover the chia pudding bowl with plastic wrap, and place bowl in the fridge.
- After 1 hour, stir the pudding to make sure that the chia seeds have not sunk.
- Chill the pudding over night before eating. The chia seeds need time to soften and
- thicken the coconut milk.
- You can top with chopped nuts and seeds before serving.
- You can also pour the chia seed pudding mixture into small, individual jars.
