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Tangerine Chocolate Chia Pudding in a bowl on a dark wooden table with a cup of coffee on the left.

Tangerine & Chocolate Chia Pudding

  • Author: The Healthful Ideas
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 20 mins
  • Yield: 1-2 1x
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegan

Description

Delicious vegan gluten-free breakfast you can make 1-3 days ahead.


Ingredients

Scale

Tangerine Chia Pudding:

  • 3 tbsp chia seeds
  • 3/4 cup freshly squeezed tangerine juice (3-4 tangerines)
  • 1 tbsp maple syrup (optional)

Chocolate Chia Pudding:

  • 3 tbsp chia seeds
  • 3/4 cup plant-based milk (I like almond or cashew here)
  • 1 tbsp maple syrup (or sub honey, blackstrap molasses, chopped dates, coconut sugar, or stevia)
  • 2 tbsp raw cacao powder (or cocoa powder)
  • 1/2 tsp vanilla extract (or sub 1/4 tsp vanilla powder)
  • 1/4 tsp cinnamon (optional)
  • 1/2 tsp Christmas Spice Blend (optional)
  • For serving: a tangerine, berries, nuts, seeds, or dried fruit

Instructions

  1. Prepare two mason jars.
  2. In the first one, mix all the ingredients for the tangerine chia pudding and in the other all the ingredients for the chocolate chia pudding.
  3. Leave them to soak for about 5 minutes and stir both to get rid of any clumps. Cover with a lid and refrigerate both for at least an hour or overnight.
  4. When ready to eat: Divide both chia puddings between two bowls or jars and top with pieces of tangerine, berries, or any other toppings of choice.
  5. Enjoy!

Notes

The chia pudding lasts in the fridge in an airtight container for up to 4 days.

The nutritional information for this recipe is just an estimate. The accuracy of the nutritional information is not guaranteed.

Keywords: vegan, chia pudding, breakfast, clementine

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