Cooking, Baking & Cocktail Shaking

Very Vanilla Chia Pudding {Gluten-Free + Vegan}

This Very Vanilla Chia Pudding is my favorite of all the chia pudding recipes. It’s super thick, silky, and double the creamy.

This Very Vanilla Chia Pudding is gluten-free, vegan-friendly, naturally sweetened, and high in protein. It's a great on-the-go healthy breakfast option.

When I say very vanilla, I mean it! Not only can you see the flecks of vanilla bean throughout the pudding, you can taste the vanilla. It’s not at all subtle, which is why I puffy heart this recipe like whoa!

This Very Vanilla Chia Pudding is gluten-free, vegan-friendly, naturally sweetened, and high in protein. It's a great on-the-go healthy breakfast option.

I’m becoming more conscious about the food I eat. Each year I get a little pickier and a bit more scrupulous when it comes to the food I’m putting in my body. Sure, I’m still going to eat dessert–gummy bears for life, yo!–but I’m getting better at balancing my diet. I tend to eat healthy throughout the day and splurge a little at night. I’ve been all about the ice cream lately.

This Very Vanilla Chia Pudding is gluten-free, vegan-friendly, naturally sweetened, and high in protein. It's a great on-the-go healthy breakfast option.

I’m not lying when I tell you I eat this Very Vanilla Chia Pudding every. single. morning. during the summer. I’m boring like that. Once I find something I love, there’s no shaking it.

When I originally started making this recipe, I used a combination of raw cashews and water to create the base of the pudding. I made it like that for months and loved it, but then I discovered Silk‘s new Protein Nutmilk, so I decided to test the recipe using 2 parts water and 1 part of their Protein Nutmilk. The outcome was an even creamier, silky smooth pudding that packs even more protein per serving. I was sold!

This Very Vanilla Chia Pudding is gluten-free, vegan-friendly, naturally sweetened, and high in protein. It's a great on-the-go healthy breakfast option.

Silk Protein Nutmilk packs 10 grams of plant-based protein per serving and only 2 grams of sugar. It equals out to 80% less sugar than dairy milk. If you’re worried about calcium, don’t be–Silk contains 50% more calcium than dairy milk. The added pea protein creates a thick, creamy cup of nutmilk that’s silky on the palette.

This Very Vanilla Chia Pudding is gluten-free, vegan-friendly, naturally sweetened, and high in protein. It's a great on-the-go healthy breakfast option.

This Very Vanilla Chia Pudding is naturally gluten-free, dairy-free, soy-free, vegan-friendly, and naturally sweetened. I used a combo of medjool dates and maple syrup to add a subtle hint of natural sweetness.

This Very Vanilla Chia Pudding is gluten-free, vegan-friendly, naturally sweetened, and high in protein. It's a great on-the-go healthy breakfast option.

This pudding is a blank canvas for toppings. I like to pile mine high with seasonal fruit and homemade granola, but it’s also tasty with a drizzle of roasted almond butter or swirl of jam.

Very Vanilla Chia Pudding

Yield: 6 servings

Prep Time: 2 hours 10 minutes

Total Time: 2 hours 10 minutes

Ingredients:

1/2 cup chia seeds
1 vanilla bean
1 cup raw cashews, soaked 2-4 hours in 2 cups filtered water
2 cups filtered water
1 cup Silk Protein Nutmilk
7 medjool dates
1/4 cup maple syrup
1 heaping tablespoon coconut oil
1 tablespoon vanilla extract

Directions:

Place chia seeds in a large bowl. Split the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds to a high-powered blender and place the vanilla pod in the bowl with the chia seeds.

Drain and rinse the cashews, and then add them to the blender with the vanilla seeds. Add the remaining ingredients to the blender. Secure the lid and blend on the highest speed for 1-2 minutes, or until the mixture is smooth and creamy.

Pour the mixture into the bowl with the chia seeds and whisk to combine. Allow the mixture to sit for 10 minutes, whisking a few times to help disperse the chia seeds and prevent clumping. Transfer to an airtight container or divide between individual mason jars and place in the fridge to for at least 2 hours or overnight. The pudding will stay fresh for up to 5 days in the fridge.

When you're to serve, top with your favorite fruit, granola, nuts, seeds, or almond butter. The possibilities are endless.  

Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!

If you like this recipe, pin it to Pinterest!

This Very Vanilla Chia Pudding is gluten-free, vegan-friendly, naturally sweetened, and high in protein. It's a great on-the-go healthy breakfast option.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

3 Responses to “Very Vanilla Chia Pudding {Gluten-Free + Vegan}”

  1. #
    1
    Rose — May 19, 2017 at 4:30 pm

    Ooo! I didn’t realize Silk has nut milk with added protein! I tried chia pudding once but wasn’t sure about it, but I love the ingredients you used here, I want to try it again with this recipe.

    Reply

  2. #
    2
    Alyssa | EverydayMaven — May 19, 2017 at 5:26 pm

    Love chia pudding so much and this one looks yum!

    Reply

  3. #
    3
    Megan {Country cleaver} — May 22, 2017 at 8:37 am

    I really need to get on this chia seed bandwagon! Thesel ook great!

    Reply

Leave some love. It makes me happy!