Here's a dairy free sugar free pudding snack that has 14 grams of fiber and 6 grams of protein! Not bad right? It's perfect when you have a milk intolerance and can't do regular puddings!
And who doesn't want more fiber and protein when it comes to snacking? Yes please!
Chia seeds are a little healthy seed that actually gel up nicely when mixed with a liquid. They are great substitutes for eggs in recipes as well. They keep things nice and moist in baked goods and are perfect for a quick snack like this pudding.
I've made this recipe a few times and each time I changed the amount of chia and almond milk because I wanted a thick consistency and I wanted it to set up quickly. I didn't want a recipe for a snack that needed 3 hours to set up in the fridge or overnight. I mean when you are wanting a snack who wants to wait that long right? I've linked my chocolate almond chia pudding below and that's a great recipe but not as thick as this one. I will be adapting it soon but it sure is chocolatey if that's what your looking for.
You can also use whatever milk you like but the nutrition info is based on the milk I used in this recipe. In many of my recipes the sweetener you prefer can be interchanged with the stevia. I prefer stevia and love the flavor of the vanilla liquid in this recipe.
Other Recipes you might like:
- Dairy Free Chocolate Almond Pudding
- Mango Pudding, Diary Free
- No Bake Chocolate Peanut Butter Chia Oats
Dairy Free Sugar Free Vanilla Chia Pudding
Ingredients
- 1 cup unsweetened almond milk
- ⅓ cup chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia*
- Optional: Dairy Free Whipped Cream
Instructions
- Whisk all ingredients together.
- Pour into serving glasses.
- Refrigerate until set, about 10 minutes.
- Top with some whipped cream if desired.
Notes
Nutrition
Claire Amber
Thank you for these ideas! I've tried the frozen fruit method and honestly, I was not terribly keen on the flavor or consistency. Another thing that I wanted to propose is making ice cubes out of blended fruit. When you're ready to use them, you can quickly defrosting them in a bit of hot water (in a metal bowl, to prevent glass breakage), before mixing that with chia seeds, and whatever else you're going to use. I found this trick when I was looking for a way to make a leftover coconut milk last longer. I'm going to try blending up some just ripe bananas, tomorrow, and making ice cubes out of those, as well. I imagine that one banana cube would add enough sweetness, without overpowering the other flavors. The ice cube thing could be done with any blended fruit, really.