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Almond Butter Chia Seed Pudding

A quick and healthy gluten-free dessert that mixes almond milk and almond butter with chia seeds to create a creamy, jammy pudding.
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Prep Time 10 minutes
Total Time 3 hours
Servings: 2 servings
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup Almond milk Choose unsweetened almond milk.
  • 4 tbsp Almond butter Use smooth, fresh almond butter.
  • 1.5 tbsp Maple syrup Select pure maple syrup without added flavors.
  • 1 pinch Sea salt Good quality sea salt helps balance flavors.
Chia Seeds
  • 5 tbsp Chia seeds Ensure seeds are fresh.

Method
 

Preparation
  1. Pour 1 cup of almond milk into a medium mixing bowl.
  2. Add 4 tablespoons of almond butter, 1 1/2 tablespoons of maple syrup, and a pinch of sea salt.
  3. Whisk until smooth, making sure no lumps of almond butter remain.
  4. Stir in 5 tablespoons of chia seeds and fold them into the mixture.
Chilling
  1. Cover the bowl with a lid or plastic wrap and refrigerate for at least 3 hours or overnight.
  2. Check the pudding after 3 hours; it should hold shape and look like soft jelly.
Serving
  1. Gently stir the pudding before serving to ensure a smooth texture.
  2. Serve cold, optionally topping with fruit or nuts as desired.

Notes

This pudding can be stored in an airtight container for up to 4-5 days in the fridge. It can also be frozen for up to 2 months, though texture may slightly change upon thawing. Allow frozen pudding to thaw gently in the fridge.