We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Try this fiber and phytonutrient-rich chia pudding made right on the stovetop! No need to wait hours—enjoy it immediately warm or cold. The pudding gets even better the next day, and you can pair it with chicken sausage for breakfast or enjoy it as a dessert or snack. The creamy blend of silken tofu, avocado, and almond milk creates a luscious base, while cacao powder and maple syrup add depth and sweetness. Topped with berries,...
Want to keep this recipe for later? We can email it to you!
Add silken tofu, avocado, almond milk, cacao powder, vanilla extract, maple syrup, and sea salt into the blender. Blitz until smooth.
Transfer the blended mixture into a medium pot and heat on low-medium for 10 minutes, stirring occasionally.
When the mixture starts to bubble, add chia seeds and peanut butter. Mix well and cook for another 10 minutes on low heat.
Serve warm or cold with your favorite toppings such as shredded coconut, pumpkin seeds, and berries.
Want to keep this recipe for later? We can email it to you!
Adjust the maple syrup quantity based on your preferred sweetness level.
Leftovers can be stored in an airtight container in the refrigerator and enjoyed cold or reheated.
Pair with chicken sausage for breakfast to add extra protein.
Can I use a different type of milk?
Yes, you can substitute almond milk with any milk of your choice.
How long can leftovers be stored?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I skip the peanut butter?
Yes, but the peanut butter adds creaminess and flavor to the pudding.
What toppings work best?
Berries, nuts, seeds, and shredded coconut are great options, but you can use any toppings you like.
Can I make this ahead of time?
Yes, the pudding tastes even better the next day and can be stored in the refrigerator.
