Ingredients
Scale
- 1/2 cup Organic black chia seeds
- 1 1/2 cups Unsweetened almond milk (or coconut milk for extra fat)
- 1/2 cup Heavy cream
- 3 tablespoons Erythritol or Monk fruit sweetener
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Sea salt
- 1/4 cup Chopped pecans or walnuts (for topping)
- Optional: 1 tablespoon MCT oil for extra energy
Instructions
- In a large mixing bowl or a half-gallon mason jar, combine the unsweetened almond milk, heavy cream, sweetener, vanilla extract, and sea salt. If you are using MCT oil to boost the fat content, whisk it in now. Stir vigorously until the sweetener has completely dissolved into the liquid base.
- Pour the chia seeds into the liquid mixture. Use a whisk or a fork to stir the seeds thoroughly. Ensure there are no large clumps of seeds sticking together. Let the mixture sit for about 5 minutes on the counter, then stir it one more time. This second stir is the secret to preventing a “brick” of seeds at the bottom and ensures a uniform, creamy consistency.
- Cover the bowl or seal the mason jar tightly. Place it in the refrigerator for at least 4 hours, though overnight is best for the thickest results. When you are ready to eat, give it a final stir. Divide the pudding into four individual jars or bowls. Top each serving with chopped pecans or walnuts for a satisfying crunch before serving.
- Cook Time: 10 minutes (plus 4 hours to chill)