Recipe characteristics
- Quick and easy to make
- Loaded with essential nutrients such as omega-3 fatty acids, antioxidants, and fiber
- Makes a healthy and delicious breakfast
- You can add toppings of your choice
- Dietary requirements: vegan (dairy-free), gluten-free, soy-free (add coconut yogurt for soy-free option), and nut-free (use rice or oat milk instead of nut milks for nut-free option).
Notes on ingredients
- Chia seeds: These tiny seeds are a great source of omega-3 fatty acids and antioxidants. You can use white or black chia seeds for this recipe.
- Rice Milk: Substitute with cashew milk, soy milk, oat milk or almond milk. If you are not vegan, you can use regular milk.
- Coconut yogurt: You can easily substitute it with other dairy-free and vegan alternatives, as long as they are delicious, thick and creamy. You can also use regular yogurt if you are not vegan.
- Blue spirulina powder: 100 % natural food coloring will give you the most beautiful blue color which can range from pastel to deep blue depending on how much you use.
- Pink pitaya powder: 100 % natural food coloring with a deep pink color. To get purple hue, mix pink pitaya and blue spirulina powder.
- Maple syrup (optional): You can substitute it with agave syrup or sweetener of your choice.
NOTE: If you don’t have blue spirulina or pink pitaya powder, add any natural food coloring powder you like or have in your pantry. Check out Color Me Naturally for some ideas.
Blue spirulina powder – 100 % natural food coloring
- Blue spirulina, also called Blue Majik, is a blue pigment derived from blue-green algae.
- It is a 100 % natural food coloring rich in protein, vitamins, minerals, carotenoids, and antioxidants.
- It gives you the most incredible blue color which can range from pastel to deep blue depending on how much you use.
- It is very mild in flavor and it does not have a fishy taste unlike green spirulina.
- It’s perfect for coloring raw cakes, smoothies, lattes, noodles, rice, and more. Just add a teaspoon of this amazing powder and the magic will happen.
- It is heat-sensitive so it can fade and lose its color when used at high temperatures (when baking or making pancakes it is best to use Butterfly Pea Flower powder instead).
- To get gorgeous purple hue, try mixing blue spirulina and pink pitaya powder.
- Store it in an airtight container, away from direct sunlight at room temperature.
- For more information on natural food colorings, check out Color Me Naturally.
Pink pitaya powder
- Pink pitaya, also called the Dragon fruit, is a delicious fruit very high in fiber and rich in antioxidants.
- It has a deep pink color and a sweet tropical and slightly tangy taste.
- It is specially freeze-dried to preserve flavor and nutrients.
- The recommended daily dose is three teaspoons, equaling 6 grams.
- Blend it into your smoothies, breakfast bowls, lattes, and more.
- Store it in a cool dry place, in an airtight container. Pitaya powder is very sensitive to moisture and can easily get lumpy and hard if not stored correctly. If that happens, just dissolve it in some hot water before use.
- For more information on natural food colorings, check out Color Me Naturally.
How to make it
Step 1
Whisk together rice milk, chia seeds, and sweetener (if using) in a bowl. Let it sit for 5 minutes and then whisk again a few times to prevent it from clumping. Leave it at room temperature for 45 minutes.
Step 2
Add 150-200 g coconut yogurt and 1 teaspoon blue spirulina powder to the chia mixture and stir well until combined.
NOTE: If the pudding looks a bit thick, you can add an extra few tablespoons of rice milk and stir again.
Step 3
For the first layer take half of the chia+yogurt+blue spirulina mixture and add 1/2 teaspoon pink pitaya powder (when you mix blue spirulina and pink pitaya powder, you’ll get a nice purple hue). Stir well to combine.
Step 4
Evenly spoon chia pudding into two jars or glasses, beginning with the purple layer first, and then the blue layer.
Serving suggestion
Serve in jars and top with fresh or frozen berries. The pudding is ready to eat right away.
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Superfood Chia Seed Pudding
Ingredients
- 250 ml rice milk substitute with cashew milk, soy milk, oat milk, almond milk or regular milk.
- 50 g chia seeds
- 150-200 g coconut yogurt
- 1 teaspoon blue spirulina powder
- 1/2 teaspoon pink pitaya powder
- 1 tablespoon maple or agave syrup optional
Topping
- fresh or frozen berries
Instructions
- Whisk together rice milk, chia seeds, and sweetener (if using) in a bowl. Let it sit for 5 minutes and then whisk again a few times to prevent it from clumping. Leave it at room temperature for 45 minutes.
- Add 150-200 g coconut yogurt and 1 teaspoon blue spirulina powder to the chia mixture and stir well until combined. Note: If the pudding looks a bit thick, you can add an extra few tablespoons of rice milk and stir again.
- For the first layer take half of the chia+yogurt+blue spirulina mixture and add 1/2 teaspoon pink pitaya powder (when you mix blue spirulina and pink pitaya powder, you'll get a nice purple hue). Stir well to combine.
Layering
- Evenly spoon chia pudding into two jars or glasses, beginning with the purple layer first, and then the blue layer.
Serving suggestion
- Serve in jars and top with fresh or frozen berries. The pudding is ready to eat right away.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
I think you mean 5 grams or 15 grams chia seeds. Definitely not 50 grams.
Hi, Faina! No, you need 50 grams for this recipe (that’s about 4 tablespoons).