Chia pudding’s popularity has increased in recent years due to its health benefits and adaptability as a delicious dessert or breakfast option. When the nutritional benefits of chia seeds are combined with the fruity sweetness of jelly, the result is a delectable vegan and gluten-free delicacy.
I like having chia pudding for breakfast or to deal with my cravings:) I went a little fancy this time and made the pudding with coconut yogurt and topped it with agar jelly. Agar powder is a thickening agent aka. vegan gelatin. I generally use it for vegan cheese recipes but, this time I used it for making jelly. It turned out really well so, I decided to share the recipe with you. Let’s get to it!
I will leave the links to my coconut yogurt and vegan cheese recipes in case you would like to check those out after this one. Cheers xx.
For the Chia Pudding:
- 1/4 cup chia seeds
- 1 cup plant-based milk (such as almond, soy, or coconut milk)
- 1 tablespoon maple syrup or agave nectar (optional, for sweetness)
- 1/2 teaspoon vanilla extract
For the Jelly Layer:
- 1 cup fruit juice (such as grape, raspberry, or strawberry)
- 1 tablespoon agar agar powder or vegan gelatin substitute
- Fresh berries
- Coconut flakes
- Chopped nuts
- Mint leaves
Making chia pudding is as simple as combining chia seeds, plant-based milk, optional sweeteners like maple syrup or agave nectar, and vanilla extract in a bowl. Make sure the chia seeds are evenly distributed and that they are covered by the milk by stirring the mixture. Let the mixture sit for about 10 minutes, stirring regularly, or until it reaches a pudding-like consistency.
To prepare the jelly layer, boil the fruit juice to a simmer in a saucepan. Slowly add the agar agar powder or vegan gelatin replacement to the liquid while whisking constantly. Keep stirring for another two or three minutes to ensure the agar agar or gelatin melts completely. Remove the pot from the heat and allow the mixture to cool for a while.
Put the jelly and chia pudding into separate glasses or jars and layer them alternately. Put a layer of chia pudding in the bottom, followed by a layer of jelly. Fill the glasses or jars to the brim, and then cover them with chia pudding.
The chia seeds need at least two hours, preferably overnight, in the refrigerator to soak up the liquid and set the jelly in the chia pudding. As it chills, the consistency will thicken and become more pudding-like.
Chill the chia pudding with jelly until it is firm, then stir in the toppings of your choice. Garnish with mint leaves, coconut flakes, sliced almonds, or fresh berries for more flavor and visual appeal. Sip it slowly and savor the chill!
Chia pudding with jelly is a great vegan and gluten-free dessert because it combines the health benefits of chia seeds with the fruity sweetness of the jelly. This pudding is perfect for those who follow a vegan or gluten-free diet, as it is easy to make and can be customized with a variety of tasty toppings.
By adhering to the guidelines in this recipe, you can prepare a delicious chia pudding with jelly that will satisfy your sweet tooth while still being good for you. So assemble your ingredients, enjoy the vegan and gluten-free chia pudding, and learn to appreciate the health advantages of chia seeds.