Dairy-Free Yogurt Chia Pudding
Please note that the Prep time does not include chilling. If you aren't making it a day ahead, you can refrigerate the pudding for 30 minutes to 3 hours. It will be mostly set after 30 minutes, but completely set after 2 to 3 hours.
Ingredients
- 1 cup unsweetened dairy-free almond or coconut milk beverage
- 1 cup plain dairy-free almond or coconut yogurt (preferably "Greek-style" or thick)
- 3 to 4 tablespoons honey (to taste (can sub agave nectar for vegan))
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 1/4 cup chia seeds (see post above)
- 1 pint strawberries (hulled and sliced (can use other berries / fresh fruit))
- 1/4 cup sliced almonds or coconut (toasted)
Instructions
- 1
In a medium bowl, whisk together the milk beverage, yogurt, 2 tablespoons honey, vanilla, and salt. Whisk in the chia seeds, cover, and refrigerate overnight.
- 2
The next day, sweeten with the remaining 1 to 2 tablespoons honey, to taste.
- 3
Spoon the yogurt chia pudding into bowls and top with the fruit and toasted almonds or coconut.
- 4
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org