When they say it takes a village, it really does. Some of my earliest childhood memories are those of my grandparents and spending my days with them while my parents worked. My love of food and cooking skills probably started in my grandmother’s kitchen. Nothing brings a memory back like food, and every time I see tapioca pudding, it puts me right back at the table, swinging my feet around while rambling on about Barney while my grandmother cooked.
So when we go grocery shopping, I fight the urge to pick up all the tapioca pudding, because let’s be honest, my metabolism isn’t 4 years old anymore, and tapioca pudding isn’t good for me to eat constantly. haha.
Now that we’ve established my love for tapioca pudding, but it’s not healthy for me, enter Chia Seed Pudding. It’s honestly the most like my favorite pudding, but way less sugar & chemicals. Here’s my favorite recipe for my tapioca pudding lovers out there – I won’t judge you if you eat the entire jar. 😉
- 2 cups almond milk (See here for Homemade Almond Milk)
- 1/2 cup chia seeds
- 1/2 tsp vanilla extract
- 1-2 Tbsp pure maple syrup or raw honey (sub any sweetener you like)
- Seasonal fruit for topping (blueberries, raspberries, strawberries, mangoes, etc.) or nuts (almonds, walnuts, etc.)
- Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
- Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.
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