More effective than the Shake Weight.
I used to love yogurt, but when I did my first Whole30, I gave it up and never really looked back. Fast forward a few years later, and I am doing my annual Whole30, but this time I have two friends doing it with me. There is strength in numbers and Whole30 is no exception. Anyways, my friend Mary told me about a chia pudding recipe she used and made some nights to have for breakfast the next morning. This recipe was the inspiration for what soon became one of my favorite recipes, Strawberry Almond Chia Pudding.
This recipe is super simple to make with a base of chia seeds, almond milk and fruit, but there are a few things you will want to make sure you do to ensure the best pudding. Check my notes below for all the details, but make sure you make this 8-12 hours before you will eat it so the chia seeds have enough time to soak up the almond milk and the pudding can thicken. (You can make a few at a time and enjoy it over several days!) Also, making this in a jar is the recommended route because it is less dishes, easily transportable, and allows you to shake everything to mix it so it’s basically like a workout and now you don’t have to go to the gym today (you’re welcome!). Also, I recommend you mix everything in first and then add your chia seeds at the end before shaking. This ensures your chia seeds don’t sink to the bottom of the jar. Finally, I recommend giving the jar one more good shake (look at you, now working out twice a day–you go, Glen Coco!) a few minutes after initially mixing everything in. This can happen five minutes up to an hour after you do your initial shake and all it does is ensure that you don’t have any chia seeds clumping together.
Ok, ok, enough Mean Girls references and Shake Weight references, see below for the recipe and enjoy!
- ½ cup of almond milk (read your labels if on Whole30 to make sure it is compliant)
- 1 TBSP Chia seeds
- ¼ tsp vanilla extract
- A pinch of salt
- 2 chopped medjool pitted dates (about 3 TBSP)
- 3-4 chopped strawberries (about 2 TBSP)
- 1 tsp shredded coconut
- 4-5 drops of almond extract (I recommend using a beaker)
- Optional toppings: strawberries, blueberries, sliced almond, shredded coconut, as desired.
- In a jar, add almond milk, vanilla extract, and almond extract.
- Then, add the chopped dates, strawberries, coconut, and pinch of salt.
- Then, add the chia seeds.
- Put the lid on the jar tightly and vigorously shake for 1-2 minutes (remember, this is your workout, so make it count).
- Store in the fridge for at least five minutes, but up to an hour.
- Remove from fridge and vigorously shake again for 1-2 minutes
- Store back in the fridge overnight (or at least 8 hours).
- The next morning, top with your favorite toppings and enjoy!
- Make sure you use a jar that holds 12 oz. so you have enough room to shake everything and so that you can top with your favorite toppings right before you enjoy.
- When I say only add 4-5 drops of almond extract, I mean it! If you add too much, it gets really sweet and syrupy, which does not taste great.
- This recipe is so versatile. You can use any milk you like (especially if you are not on the Whole30). You can add in any kind of berry or peaches (it does not have to be strawberries). Also, if you are not on a Whole30, you could sweeten with honey or chocolate chips. Have fun with it!
- If I make several of these in advance, I do not add strawberries to all of them (only the one I am eating the next day). The strawberries get soft after more than a few hours in the almond milk, so I add those on the day of any time I am doing a big batch of these. However, since the sweetness in this recipe comes from the dates, the longer they are in the pudding, the better. If you don’t have dates, sweeten with honey or maple syrup.