The Easiest Cardamom Chia Pudding
Discover your new go-to for a nourishing start or a midday lift. This creamy, make-ahead pudding is subtly sweetened and infused with warm, aromatic spices for a truly satisfying and simple treat.
Servings 4
Calories 145kcal
Equipment
- Medium mixing bowl
- Whisk
- Four individual ramekins or small glass pots with lids
Ingredients
- ½ cup 90 g whole chia seeds
- 2 tablespoons date paste
- 2 cups unsweetened cashew milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- Pinch of fine sea salt optional, to enhance flavor
Suggested Garnishes
- Fresh raspberries or pomegranate arils
- Chopped raw pistachios
- Toasted sesame seeds or hemp hearts
Instructions
- Activate the Seeds: In the medium mixing bowl, combine the chia seeds and cashew milk. Whisk vigorously for about one minute to fully incorporate the seeds and prevent initial clumping.
- Bloom: Let the mixture stand at room temperature for 15 minutes. You will notice it begin to thicken as the chia seeds start to form a gel.
- Infuse with Flavor: Add the date paste, vanilla extract, ground cardamom, and optional salt to the bowl. Whisk again until the date paste is well-distributed and the mixture is smooth and uniform in color.
- Portion the Pudding: Carefully divide the chia mixture evenly among the four individual ramekins or glass pots.
- Final Chill: Secure the lids or cover the pots with plastic wrap. Transfer them to the refrigerator to set for a minimum of 4 hours, or preferably overnight.
- Check for Readiness: The pudding is ready when it has thickened to a spoonable, gel-like consistency, similar to a classic pudding.
- Garnish and Serve: Just before enjoying, top the pudding with your choice of fresh fruit and a sprinkle of chopped pistachios or seeds for texture.
Notes
Chef Notes & Nutrition (per serving, approx.)
Storage: The pudding can be stored in airtight containers in the refrigerator for up to 4 days. For the best texture, add toppings right before serving. Troubleshooting Clumps: If your pudding has clumps, simply pour it into a blender and pulse a few times until smooth before portioning and chilling. Flavor Variations: Feel free to swap the cashew milk with another plant-based milk like oat or coconut milk. The cardamom can be replaced with an equal amount of ground ginger or a pinch of nutmeg for a different aromatic profile.- Serving Size: 1 pudding (about ¾ cup)
- Calories: 145
- Total Fat: 8 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 5.5 g
- Monounsaturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 85 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 8 g
- Total Sugars: 5 g
- Includes: 0 g Added Sugars
- Net Carbohydrates: 7 g
- Protein: 4.5 g
- Vitamin D: 1.3 mcg
- Calcium: 370 mg
- Iron: 2 mg
- Potassium: 160 mg
- Vitamin C: 0 mg