Puding Biji Chia Campuran (4 Bahan)

If you don’t like the texture of chia seeds but want to enjoy all their health benefits, try this blended chia seed pudding recipe. It tastes like chocolate pudding, and it only takes 10 minit to meal prep 4 healthy snacks or breakfasts.

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I developed this recipe as a way to enjoy the health benefits of chia seeds in a more palatable form. As someone who appreciates quick, nutritious desserts, like my Yogurt Protein Coklat, Mous Tauhu, Atau Chocolate Peanut Butter Banana Bites, this blended version solved the texture issues some people have with whole chia seeds.

It’s become a staple in my kitchen, offering a versatile base that can be customized to suit different tastes and dietary needs.

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Blended Chia Seed Pudding

If you don't like the texture of chia seeds but want to enjoy all their health benefits, try this blended chia seed pudding recipe. It tastes like chocolate pudding, and it only takes 10 minutes to meal prep 4 healthy snacks or breakfasts.

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Masa persediaan: 10 minit minit

Jumlah masa: 10 minit minit

Kursus: sarapan

Masakan: Amerika

Hidangan: 4 hidangan

Kalori: 213.2 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 2 cawan Susu badam
• ▢ ½ cawan Chia Benih
• ▢ 5 sudu makan Serbuk Koko tanpa gula
• ▢ ⅓ cawan Sirap maple
• ▢ ¼ sudu teh Laut Masin
• ▢ 2 sudu teh Ekstrak vanila

arahan

• In a high-speed blender, add all the ingredients and blend on medium-high speed until smooth and creamy.
• Pour the pudding into 4 small ramekins, add a dollop of coconut yogurt on top and shredded dark chocolate, and enjoy immediately, or leave it in the fridge between 30 minutes and 6 hours for a more intense pudding texture.
• To store, film with plastic wrap so the top of the pudding doesn't form a layer. Refrigerate for up to 4 days.

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Pemakanan

Berkhidmat: 1berkhidmat | Kalori: 213.2kcal | Karbohidrat: 31.4g | Protein: 5.4g | Lemak: 8.9g | Lemak tepu: 1.2g | Lemak tak jenuh ganda: 5.8g | Lemak tak jenuh tunggal: 1.5g | Lemak trans: 0.03g | Natrium: 315.2mg | Potasium: 244.9mg | Serat: 10g | gula: 16.6g | Vitamin A: 11.5IU | Vitamin C: 0.3mg | Kalsium: 321.6mg | Iron: 2.5mg | magnesium: 108.3mg | Fosforus: 228.7mg | zink: 1.6mg

Bahan dan Pengganti

• Susu badam – Choose unsweetened for best control over sweetness. Alternatives include any plant-based milk like oat, soy, or coconut milk.
• Chia Benih – Prefer whole chia seeds. While there’s no direct substitute, ground flaxseed can be used for a similar nutritional profile but different texture.
• Serbuk Koko tanpa gula – Use high-quality cocoa for best flavor. Cacao powder is a raw alternative with more antioxidants.
• Sirap maple – Choose pure maple syrup. Alternatives include agave nectar, date syrup, or any liquid sweetener of choice.
• Laut Masin – Fine sea salt works best. Himalayan pink salt is a mineral-rich alternative.
• Ekstrak vanila – Pure vanilla extract gives the best flavor. Vanilla bean paste or powder can be used as alternatives.

How to Make Blended Chia Seed Pudding

This is a really easy recipe to make, all you have to do is blend all the ingredients.

In a high-speed blender, add all the ingredients: almond milk, chia seeds, cocoa powder, maple syrup, sea salt, and vanilla extract.

Using room temperature ingredients can help achieve a smoother blend.

Blend on medium-high speed until smooth and creamy. If your blender isn’t very powerful, you might want to soak the chia seeds in the almond milk for 15 minutes before blending to soften them.

Taste the mixture and adjust sweetness or chocolate flavor if needed. Remember, the flavor will intensify as it chills. Pour the pudding into 4 small ramekins.

Petua Carine

To perfect your Blended Chia Seed Pudding every time, let me share a few tips:

• Cadangan Penyajian: If serving immediately, add a dollop of coconut yogurt on top and sprinkle with shredded dark chocolate. The contrast in temperatures can be quite pleasant.
• Untuk tekstur yang lebih pejal: refrigerate the pudding for 30 minutes to 6 hours. The longer it chills, the thicker it will become. If storing, cover each ramekin with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming. This will keep in the refrigerator for up to 4 days.
• Tekstur Halus: If you prefer a completely smooth texture, strain the pudding through a fine-mesh sieve after blending to remove any remaining chia seed bits.
• Tekstur Berkrim: For a creamier pudding, replace half of the almond milk with coconut cream.
• Tiada Ketulan: To prevent lumps, blend the chia seeds alone first to break them down before adding the other ingredients.
• For a fun twist: layer the pudding with fruit compote or granola in parfait glasses for a visually appealing and texturally interesting dessert. Remember, the pudding will continue to thicken as it cools, so if it seems too thin after blending, don’t worry – it will set up nicely in the refrigerator.

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