Ingredients
Equipment
Method
- Blend the Blueberry Base: Add the blueberries, non-dairy milk, dates, and lemon or lime juice to a blender. Blend until the mixture is completely smooth.
- Add the Chia Seeds: Pour the smooth blueberry mixture into a medium bowl. Stir in the chia seeds until they are evenly distributed throughout the mixture.
- Portion the Pudding: If desired, divide the mixture among 4 individual serving dishes or ramekins.
- Chill Until Thickened: Refrigerate for at least 4 hours, or leave overnight, until the chia seeds have absorbed the liquid and the mixture has thickened into a pudding-like consistency.
- Serve: Enjoy the chilled blueberry chia pudding for breakfast, as a snack, or as a dessert.
Notes
- Use fresh or thawed frozen blueberries for the recipe.
- The dates should be very soft so they blend smoothly into the blueberry mixture. If they are firm, soak them in hot water beforehand.
- Plain unsweetened almond milk works well, but the recipe calls for unsweetened non-dairy milk generally.
- Lemon or lime juice adds brightness and helps prevent browning.
- For the best texture, allow the pudding to refrigerate for at least 4 hours. It can also be prepared the night before and chilled overnight.
- Divide the pudding into 4 individual dishes or ramekins before refrigerating if you want ready-to-serve portions.
- The finished pudding can be enjoyed as breakfast, a snack, or dessert.