Vegan and GF Creamy Chia Seed Pudding

This creamy overnight soaked pudding is perfect for a healthy breakfast or on-the-go snack. It tastes like dessert, but its packed with healthy fats, protein and fibre!

Prep Time: Chilling Time:

5 minutes 12-18 Hours

Wheat, gluten, yeast, dairy, refined sugar, egg and soya free pudding with a deliciously sweet taste. You wouldn't ever believe this recipe is good for you!

"I can't believe I didn't try this sooner. I thought it sounded too healthy for me but I actually love it. Perfect dessert substitute!"- Simon Blackmore, UK.

After trying every diet on the planet and having to cut out refined sugar, gluten, dairy, wheat, yeast and soya I was losing hope of ever being able to eat anything yummy ever again. I began playing about with recipes from the internet, swapping in alternatives to see what worked and what didn't. I finally found a chia seed pudding recipe that I loved and decided to share my findings with the internet. This recipe is perfect for those who prefer preparing breakfast the night before due to busy mornings and on-the-go snacks due to hectic jobs! This pudding will satisfy your dessert desire and relieve your sweet tooth cravings.

Creamy Chia Seed Pudding

Ingredients:

(Play about with the toppings till you find a recipe you love!)

• 2 cups coconut or almond milk

• 6 tbsp chia seeds

• 1 tbsp honey

• 1/8 tsp Himalayan salt

• 1/2 tsp cinnamon

• Optional toppings: Blueberries, strawberries, raspberries, kiwi, mango, cherries, nuts of choice, coconut flakes or raw cacao chocolate chips.

Directions:

1. In a glass jar or airtight container, combine the nut milk, chia seeds, Himalayan salt, cinnamon and honey. Cover and shake OR stir to combine ingredients.

2. Place pudding in the fridge for a few hours before stirring again to loosen any clumps.

3. After, place pudding in the fridge for 12-18 hours for the pudding to set.

4. Serve with toppings of desire. Your delicious pudding is now ready to eat!

5. Eat immediately or store in a airtight container in the fridge for up to 5 days.

If you enjoyed this recipe please do leave a comment below :)