This recipe is dedicated to all the people who want to love chia pudding but can't bring themselves to eat it because of its weird, gelatinous texture. While I'm not super picky about chia's texture, I know a lot of people are, so I wanted to make a recipe that is hopefully more palatable to those of you in this boat. In order to fully blend the chia seeds with the fruit, you'll probably need a high-speed blender. If you don't own a one--and I know that's the case for a lot of people--you can use a regular blender and blast it on high for a few minutes. While the chia seeds might not be pulverized completely, you should be able to break them down substantially. I'm excited to try this template with other flavors: pumpkin spice in the fall; mint chocolate chip in the winter; blueberry basil in the spring...the possibilities are endless!
YIELDS 2 servings
- 2 cups strawberries, chopped
- 1 whole lemon, skin removed
- 1/4 cup chia seeds
- 1/4 cup non-dairy milk
- 1-2 tablespoons agave or maple syrup
1. In a high-speed blender, blend all ingredients until completely smooth. Taste and add additional sweetener if desired. 2. To allow for extra thickening, refrigerate pudding for at least 30 minutes before serving.
Also by Molly: Vegan Bolognese Sauce with Tempeh & Red Wine
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
Photos: Molly Lansdowne