This delicious vegan chia pudding is layered with peaches for a rich, creamy, perfectly sweet dessert that is also good for you!
I love chia pudding. Ever since discovering these gorgeously healthy seeds, I have been a major fan.
My favorite way to eat them is in a pudding. And when I make a pudding I want it to be very pudding-like. As in….very delicious.
So you know…. I wanna use coconut cream and maple syrup and have it be this amazingly delicious treat, that’s also pretty damn good for you.
I tried making chia pudding using basic low fat plant milks and I wasn’t thrilled with the outcome. I think this is a pudding that should be rich. And this chia pudding is all that and more.
It’s wonderful for a healthy breakfast and also delicious enough to have for a dessert. I love it when that happens!
And if you love chia pudding then also check out our mango chia pudding and our chocolate chia pudding recipes!
Ingredients You Need:
- Chia Seeds – can be either white or black chia seeds.
- Canned Coconut Cream or Coconut Milk – this should be full fat, unsweetened coconut cream or coconut milk for the best taste results. If you have a coconut allergy you can use another creamy non-dairy milk option such as cashew milk or oat milk but make sure it’s a fairly rich and creamy plant milk.
- Maple Syrup – or other liquid sweetener of your choice. You can also omit the sweetener altogether if you prefer to sweeten your chia pudding with fresh fruit only.
- Fruit – we used canned peaches to layer with the chia pudding in serving glasses. You can use fresh or canned peaches or any fresh or canned fruit of your choice.
- Vegan Whipped Cream – we piped on a little vegan whipped cream on top just because it rounds off this pudding so prettily! But of course this is entirely optional and can easily be omitted.
How To Make Chia Pudding
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add chia seeds, coconut cream and a little maple syrup to a mason jar and shake it up vigorously so that it’s well mixed.
- Place the jar in the fridge for 30 minutes.
- Now you have chia pudding!
- Layer it with sliced peaches (or other fruit) in a serving glass, top with vegan whipped cream (optional) and serve!
Recipe Tips
Make sure there are no clumps. Chia seeds can sometimes stick together in clumps. This is why you need to shake up the mason jar really well. But also check to see if you can see any clumps and if you can, shake it up vigorously again.
You can also just stir it. If you don’t want to shake it up in a mason jar, you can also just stir very well, refrigerate for 15 minutes and then bring it out and stir very well again before refrigerating again for 15 minutes.
Storing: If you have leftovers, keep them covered in the fridge and consume within a couple of days. The chia pudding will firm up a bit more the longer it stays in the fridge, but this doesn’t have any affect on its deliciousness.
More Vegan Desserts/Breakfasts:
Did you make this recipe? Be sure to leave a comment and rating below!
Chia Pudding
Prep Time: 35 mins
Total Time: 35 mins
Yield: 2
Diet: Vegan
Description
This delicious vegan chia pudding is layered with peaches for a rich, creamy, perfectly sweet dessert that’s also good for you!
Instructions
- Add the chia seeds, coconut cream and maple syrup to a mason jar and shake vigorously until well mixed and then place in the fridge for 30 minutes.
- Layer the chia pudding in small sundae glasses with peach slices.
- Top with more peach slices and some whipped coconut cream (optional).
Notes
*Chia Seeds – can be either white or black chia seeds.
*Canned Coconut Cream or Coconut Milk – this should be full fat, unsweetened coconut cream or coconut milk for the best taste results. If you have a coconut allergy you can use another creamy non-dairy milk option such as cashew milk or oat milk but make sure it’s a fairly rich and creamy plant milk.
*Maple Syrup can be swapped for any other liquid sweetener of your choice. You can also omit the sweetener altogether if you prefer to sweeten your chia pudding with fresh fruit only.
*Peach slices – we used canned peaches to layer with the chia pudding in serving glasses. You can use fresh or canned peaches or any fresh or canned fruit of your choice.
*Make sure there are no clumps. Chia seeds can sometimes stick together in clumps. This is why you need to shake up the mason jar really well. But also check to see if you can see any clumps and if you can, shake it up vigorously again.
*You can also just stir it. If you don’t want to shake it up in a mason jar, you can also just stir very well, refrigerate for 15 minutes and then bring it out and stir very well again before refrigerating again for 15 minutes.
*Storing: If you have leftovers, keep them covered in the fridge and consume within a couple of days. The chia pudding will firm up a bit more the longer it stays in the fridge, but this doesn’t have any affect on its deliciousness.
*This recipe was first published in February 2016. It has been updated with extra tips but the recipe itself is unchanged.
- Category: Dessert
- Method: By Hand
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 2)
- Calories: 509
- Sugar: 30g
- Sodium: 12mg
- Fat: 36g
- Saturated Fat: 0.7g
- Carbohydrates: 43.8g
- Fiber: 8.6g
- Protein: 6.6g
Keywords: chia pudding, vegan chia pudding
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