Uploaded October 2016 | Updated September 2026, 4 days ago
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_Spiced Chia Seed Pudding_
Ingredients:
2 cups raw almonds, soaked overnight in salted water
3 cups water
3 dates, pitted
Generous pinch of salt
2 tablespoons vanilla bean paste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
optional: blackberries, granola, jam for serving
Rinse the soaked almonds well and combine with water in a high-powered blender. Add the dates, salt, vanilla bean paste, cinnamon, ginger, and cloves and blend on high for 1 – 2 minutes until the almonds are liquefied.
Strain the liquid in a fine mesh bag, gently squeezing to extract all of the moisture. Split equally into 4 jars (each with about ¾ cup of spiced almond milk). Into each, stir a scant ¼ cup of chia seeds and mix well until the seeds start to expand and they no longer float to the bottom or top of the jar. Refrigerate for a few hours until the mixture has thickened into pudding.
Optional: to serve, layer with blackberries, granola, and blackberry jam
Keeps well in fridge for up to 5 days.
Serves 4
_______________________________________________
*SCROLL FOR RECIPE* If you like today's Chia Seed Pudding recipe, DON'T FORGET to give it a THUMBS UP and comment below!
_______________________________________________________
LIKE US ON FACEBOOK: @Facebook
FOLLOW US ON PINTEREST: @kincommunity
FOLLOW US ON TWITTER: @Twitter
ADD US ON SNAPCHAT: kincommunity
_________________________________________________________
You can find more of Julianna on her dedicated channel (Cinema & Spice): https://www.youtube.com/user/CinemaAn...
_________________________________________________________
_Spiced Chia Seed Pudding_
Ingredients:
2 cups raw almonds, soaked overnight in salted water
3 cups water
3 dates, pitted
Generous pinch of salt
2 tablespoons vanilla bean paste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
optional: blackberries, granola, jam for serving
Rinse the soaked almonds well and combine with water in a high-powered blender. Add the dates, salt, vanilla bean paste, cinnamon, ginger, and cloves and blend on high for 1 – 2 minutes until the almonds are liquefied.
Strain the liquid in a fine mesh bag, gently squeezing to extract all of the moisture. Split equally into 4 jars (each with about ¾ cup of spiced almond milk). Into each, stir a scant ¼ cup of chia seeds and mix well until the seeds start to expand and they no longer float to the bottom or top of the jar. Refrigerate for a few hours until the mixture has thickened into pudding.
Optional: to serve, layer with blackberries, granola, and blackberry jam
Keeps well in fridge for up to 5 days.
Serves 4
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