Chia Pudding

    • Difficulty
    • Easy
  • 12345 (3 votes, average: 4.67 out of 5)

Chia seeds are filling, packed with energy, and act as a natural thickener. Start your day with a bowl of this tapioca-like pudding and some fresh or dried fruit stirred in.


3 cups water

1 cup almonds

½ cup chia seeds

2 tablespoons agave nectar

Dash ground cinnamon

(Its not in the original recipe, but I like adding fresh vanilla to this also!)


1. Put the almonds and 3 cups water in a Vita-Mix. Blend until creamy and smooth. Add the chia seeds, agave nectar, and cinnamon and pulse the blender several times just to mix. If it’s not sweet enough, add a little more agave nectar.

2. Pour the mixture into a bowl and chill for 1 hour or longer to thicken. Store in the refrigerator for up to 2 days


If you prefer a thicker pudding, use less water. This can be made with unsprouted almonds, but if you have sprouted ones, use them.

Tonya Cole LightfootAbout Tonya Cole Lightfoot

Tonya Cole Lightfoot is a certified raw food chef and teacher. Her training consists of teaching classes in New York City, Calgary, Washington DC, Phoenix, Houston, Dallas and Austin, Texas under Naturopathic Doctor Ritamarie Loscalzo, creator of fresh n’ fun living and in Maine under Alissa Cohen. She has taught over 500 people in Living on Live Foods and raw classes, taught for the Calgary library, Community Natural Foods, City of Calgary and written for Synchronicity, Body Soul & Spirit, City Style and Living Magazines and Purely Delicious. She has also hosted and coordinated major raw food events in Calgary with Chef Elaine Love, David Wolfe, Dorit, Paul Nison, Brendan Brazier and Matt & Angela Monarch and currently teaches a weekly Lunch n’ Learn series at her raw food retail store Journey of Health. She currently lives in Calgary, AB, Canada with her husband and daughter.

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