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In search of a chia pudding that was a bit more decadent, without being too thick, this recipe is my favorite.  Don't leave out the cinnamon, it makes it next level. 

This recipe is vegan, gluten-free, grain-free, raw, and refined sugar-free and IT IS AWESOME because you can throw it together in just a couple minutes before bed and feel good about yourself in the morning.  I prefer to make this the night before so it has time to thicken up.

Makes: 4 servings,  Prep: 5 Minutes


  • 3 cups unsweetened vanilla almond milk
  • 1-2 tablespoons canned coconut milk (I use the cream off the top)
  • 1 cup chia seeds
  • 6 teaspoons coconut sugar
  • 6-8 hefty pinches/shakes cinnamon


  1. Whisk almond milk, coconut milk, chia seeds, and cinnamon together in a large bowl.  Let sit for 5-10 minutes and then whisk again to prevent clumping.
  2. Cover and put in the fridge for 3-4 hours or overnight.
  3. Stir, then portion into bowls and add your toppings (fruit, nuts, cinnamon, etc.)  Leftovers will keep in an airtight container in the fridge for 3 to 4 days.