Vegan Chia Pudding

We found a recipe for Chia Pudding in “Tu Casa Mi Casa” that used maple syrup to sweeten and vanilla bean to season. We opted for lower-cost and more accessible vanilla extract, and homemade date paste for natural sweetness. My husband prepared the pudding at night; in the morning, I quickly cut up some mango and strawberries, and added salted pistachios and unsweetened coconut flakes. We had a delicious and filling breakfast in less than 5 minutes. You can mix and match fruits, nuts, and seeds to mix into the pudding – the options are endless!

Vegan Chia Pudding

This recipe is easy to prep at night to enable a fast or on-the-go breakfast in the morning. We used homemade cashew milk that my husband made, but you could easily use canned coconut milk or other non-dairy milk to make this Vegan Chia Pudding.
Prep Time15 mins
Refrigerate at least1 hr
Course: Breakfast
Cuisine: American, Mexican, Vegan
Keyword: chia, gluten-free, sugar-free, Whole Life Challenge
Servings: 2
Calories: 314kcal


  • 1/2 cup chia seeds
  • 1 cup water
  • 1 cup non-dairy milk or canned Coconut milk
  • 1 tsp cinnamon
  • 1 tbsp date paste or coconut sugar
  • 1 tsp vanilla extract
  • 1 cup assorted fresh or dried fruits, nuts, and seeds


  • In a blender, combine the water, non-dairy milk, cinnamon, date paste, and vanilla. Blend until smooth.
  • You can either add the chia into the blender and blend until combined, or pour the blended mix into a bowl with the chia seeds, and whisk to combine.
  • Refrigerate for at least 1 hour or as long as overnight.
  • Serve topped with your favorite mix of fresh or dried fruit, nuts, seeds, and unsweetened coconut flakes. Enjoy!


We used black chia seeds; white chia will work too. If you don’t have date paste and would prefer to use sugar, try coconut sugar. It looks like golden brown sugar; it’s not as moist and it has a wonderful aroma. A little goes a long way to add sweetness to a dish. Thanks to “Tu Casa Mi Casa” for the inspiration for this recipe!

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