I am happy to report, that this dish was a big hit with every person in my family. And that is saying something, especially seeing that it is raw, vegan, and has only three tablespoons of sweetener in the entire recipe.

Awhile back, I wrote a post, raving about chia seeds, highlighting their health benefits, and the way we eat them. Since then, I’ve seen quite a handful of recipes for chia seed pudding around the web and in Martha Stewart Living. If anyone can create a decent dessert using only healthy ingredients, I’m sold. I had been wanting to try out a recipe on my own for ages, and last week, I finally did. It was a huge, huge hit.

Though I referenced lots of people’s recipes to create my own, I ended up going solo, and then discovered out of all the recipes I looked at, mine most closely resembles Gena Hamshaw’s recipe on Food52.

autumn spice chia seed pudding

This creates a pudding with a slightly thinner consistency. If you’d like a thicker consistency, add 1-2 tablespoons more chia seeds.

2 cups almond milk (store bought, or better yet, homemade)
1/2 teaspoon pure vanilla extract
3 tablespoons pure maple syrup
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
tiny pinch of cloves
an even tinier pinch of cayenne pepper
pinch of salt
1/3 cup chia seeds

Whisk together all ingredients except chia seeds until well incorporated. Check flavor and sweetness. If you need it sweeter, add a little more maple syrup. Stir in chia seeds. Cover and refrigerate for 3-5 hours, or overnight, stirring occasionally to prevent the seeds from sticking. Serve.

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5 Responses to “autumn spice chia seed pudding”

1. April says:

   11 December 2012 at 9:04 pm

   This sounds like a good snack. For those who might be put off by the black seeds, you can also buy white seeds. As far as I know they are nutritionally the same, but blend more easily with light colored foods, especially in baked goods where the dark ones can look like pepper. I loved the picture in your other post of the seeds up close. they are beautiful! I’ve been putting them in my morning smoothie for years and had no idea they were so pretty! One more chia tip, if adding them to a drink, Add 10x extra liquid to maintain the same consistency. So for 1 tbsp of chia seeds add 10 tsp of liquid. I do that to keep my smoothie in a liquid state
2. Jaime {sophistimom} says:

   11 December 2012 at 9:27 pm

   Wow, what a great idea with the white chia seeds, April. And thank you for so many tips–I like the 10:1 rule!
3. Yasmine says:

   21 December 2012 at 12:19 am

   I have read that the white chia seeds are not as potent as the dark South American grown chia. So if you really want to reap the health benefits, you should go with the dark ones.
4. Jaime {sophistimom} says:

   21 December 2012 at 3:08 pm

   That’s very interesting, Yasmine. I bet they’re beautiful, though!
5. wilene says:

   12 January 2013 at 6:17 pm

   Hello Jamie

   i was wondering if the brands matter on the chia seeds? ive been looking around but was kinda scared to just buy random ones also would like to thank you!! your site has such wonderful memories for me when Bernice my little one was brand new to eating foods and i found your fruit salsa and cinnamon and sugar chips she loved it at first bite so thank you again for helping me to make wonderful memories!!!