This dairy free/gluten free chia seed pudding is tasty, lightly sweetened with dates, and SO easy to make! It’s rich in fiber, healthy fats, and protein…
– 1 pitted Natural Delights Medjool Date, chopped into small pieces for easy blending
– 1 ½ cup of unsweetened vanilla almond milk (or other milk of your choice, I used Califia)
– 6 tbsp chia seeds
– Optional: 2-4 scoops collagen peptides (I used Vital Proteins Unflavored Peptides)
– Optional: 1/2 tsp vanilla extract
1. Add the almond milk, chopped date, collagen powder, and vanilla extract (if using) to your blender jar/cup.
2. Blend for about 30 seconds, just until the date and collagen powder are integrated well into the liquid. (tiny bits of date is fine, you just don’t want chunks)
3. Pour the liquid mixture into the cups/jars you’ll be using to store and add 3 tbsp chia seeds to each. (You can also make mini servings by dividing between 3 cups, 2 tbsp chia seeds in each)
4. Stir well and place in refrigerator for 10 minutes, to allow the chia seeds to absorb the liquid and begin to thicken.
5. Pull the containers out of fridge and give a good stir with a mini whisk or spoon to make sure the seeds are evenly distributed and break up any clumps.
6. Cover and place in refrigerator for at least 1-2 hours for a thicker pudding. You can make these ahead of time and store in the fridge for up to 7 days.
7. Top with your favorite combo of fresh fruit and nuts and enjoy!
Pitted chopped dates
unsweetened coconut shreds or flakes
drizzle or spoonful of nut butter
Keywords: Chia seed pudding, Dairy free, gluten free, collagen