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Blueberry Cardamom Chia Pudding

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A creamy, colorful, and fiber-rich breakfast that you can make the night before!
Course: Breakfast, Snack
Keyword: dairy-free, egg-free, gluten-free, grain-free, nut-free, oat-free, paleo, refined sugar-free, soy-free, vegan, vegetarian
Author: Maya Rose, MS, CNS

Ingredients

  • 1 1/4 cup non-dairy milk of choice
  • 1/2 cup frozen blueberries
  • 1/4 cup chia seeds
  • 2-4 dates* pitted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom plus more to taste, if desired
  • Hemp seeds or nuts for topping

Instructions

  • Put all ingredients in a blender and blend on high until the chia seeds are broken down and completely smooth.
  • Taste and add more cardamom, if desired.
  • Refrigerate for at least 2 hours (or overnight, if eating for breakfast) before serving. Top with hemp seeds or nuts, as well as maple syrup, honey, or chopped dates for extra sweetness.*

Notes

*This pudding is not very sweet on its own. If you want a sweetener option that doesn't increase the natural sugar content, try adding 3-5 drops of liquid stevia when blending the pudding.