Chai Tea Chia Pudding, need I say more? This ‘pudding’ is the perfect healthy snack or breakfast! It’s also Paleo, Vegan and Whole30 Compliant.
I’ve been working on this recipe for a while now. [A special shout out to my pudding-lover husband who ate every trial and error.] Good thing I kept working on this recipe because this version is really delicious, seriously. My dad came over for dinner (he likes chocolate for dessert, but on Whole 30 there is no chocolate) so I said we could eat some of this Chai Tea Chia Pudding after dinner. He was skeptical at first but ended up really liking it! Dad approved – score!
Today is Day 27 of Whole30, I’m feeling really good! I miss wine at night and beer on a hot day as well as yogurt occasionally and quinoa. Oh, and also being able to eat out and have my food taste good. Past that, I could keep eating this way & I will. I added a picture of my Costco haul to my Instagram Story – I got so many comments that the picture had so much food! Haha. On Whole 30, I do eat a lot, but most of it is veggies (and chia pudding, recently). Enjoy!
This creamy Chai Tea Chia Pudding makes the perfect breakfast or healthy snack, and is vegan, paleo, dairy free, gluten-free and Whole30 compliant!
- 1 cup hot water
- 1/2 cup unsweetened vanilla almond milk
- 1 chai tea bag
- 2-4 dates, pitted
- 2 tbsp coconut milk
- 1/3 tsp cinnamon
- 3 tbsp chia
Combine hot water, almond milk and tea bag in a glass container. Let sit for 2-3 hours. In a food processor or blender, combine mixture from glass container (tea bag removed), dates, coconut milk and cinnamon
Blend until smooth and put mixture back into glass container. Add chia, put lid on and shake vigorously. Refrigerate overnight. When ready, serve, top & enjoy!
Add more chia for thicker consistency & less chia for more liquid.