The richest, creamiest vanilla chia pudding ever. So rich and creamy that I'm prepared to call it French vanilla chia pudding. Decadent enough for dessert, but healthy enough to eat for breakfast.
This pudding, it's not really French. It was born in my kitchen in southeastern Pennsylvania, but I'm calling it French vanilla chia pudding. I was always a chocolate kind of girl, but when I was a kid I was fond of French vanilla ice cream. I looked around online a bit to figure out what's the key to making something French vanilla, and it turns out the answer is eggs. Total surprise to me, because I couldn't stand eggs.
I don't recall my ice cream ever tasting eggy, just rich, creamy and delicious. So that's what I went for when I made this pudding, and you know what my secret vegan ingredient was? Tahini. Tahini is my secret ingredient for everything lately, so I guess it's not so secret anymore.
Anyhow, this was the best vanilla chia pudding ever, in my humble opinion. I could've eaten in plain, straight from the jar, but I opted to throw in some roasted strawberries because they're awesome. Feel free to top or layer with your favorite chia pudding accompaniments.
French Vanilla Chia Pudding
- 1 cup unflavored soy or almond milk
- ¼ cup chia seeds
- 2 tbsp. tahini
- 2-3 tbsp. maple syrup, to taste
- 2 tsp. vanilla extract
- pinch salt
Place all ingredients in a mason jar (or other sealable container) and stir until well blended. Cover and optionally give it a good shake.
Serve with your favorite toppings
I served my pudding with a sprinkling of cinnamon and roasted strawberries.