Vanilla Chia Pudding

Chia seeds are available at health-food stores and online. They're rich in omega-3s, fiber, and antioxidants.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 4 1/2 cups

Photography: Marcus Nilsson

Source: Martha Stewart Living, January 2012


  • 1/2 cup chia seeds
  • 1 vanilla bean, split and seeds scraped, pod reserved
  • 1 cup (5 ounces) cashews, soaked in filtered water for 2 hours to overnight
  • 4 cups filtered water
  • 7 Medjool dates (5 1/2 ounces), pitted
  • Pinch of sea salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons coconut butter, such as Artisana
  • 4 teaspoons pure vanilla extract
  • 2 cups mixed raspberries and blueberries
  • 3/4 cup maple syrup, for drizzling


  1. Place chia seeds and vanilla pod in a medium mixing bowl, and set aside.

  2. Drain cashews, and rinse well. Add cashews, filtered water, the dates, salt, cinnamon, coconut butter, vanilla extract, and vanilla seeds to a blender. Blend on high speed for 2 minutes, and pour into bowl with chia seeds and vanilla pod; whisk well. Let mixture stand for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping (pudding will thicken quickly). Refrigerate until cold, about 3 hours.

  3. Discard vanilla pod. Whisk pudding. Divide pudding among 8 bowls. Top each with berries, and drizzle with maple syrup.

Cook's Notes

Pudding can be refrigerated in a covered glass container for up to 5 days.


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