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Chia Pudding, Two Ways (Paleo, Whole30, Vegan)

I’m sharing dark chocolate raspberry and blueberry coconut chia pudding today to kick off the new year! They are creamy, fruity, and Whole30! Both recipes are incredibly easy, so you can make them ahead of time or at the last second.

Chia Pudding

This is my first post of 2018! It’s also the first recipe of a month-long series of Whole30 recipes! I am doing a Whole30 this month, because it’s my favorite method to get back on track. I have completed two Whole30s so far, but I hope to make the January Whole30 a yearly tradition! My mom might even do it with me this year, which is very exciting — I won’t have to meal plan on my own!

This foolproof chia pudding is definitely going on my meal plan this year. It’s one of my favorite breakfasts, because it is simple, delicious, and very customize-able. In fact, this is the second chia pudding recipe I’ve posted on the blog! Back in July, I shared these delicious chunky monkey chia parfaits which are (unfortunately) not Whole30. However, they are Paleo, GF, DF, grain-free, etc. . . oh, I forgot to mention that they’re delicious, too!

Chia Pudding

As I mentioned previously, today’s chia pudding recipes are dark chocolate raspberry and blueberry coconut. I consider these recipes to be Whole30 because they comply with all restrictions (grain-free, dairy-free, soy-free, sugar-free, etc.). However, they may not fit in YOUR Whole30 plan if they cause you to overeat or if they are too similar to normal pudding. Personally, I think the difference between Jell-O pudding mix and these chia puddings is noticeable enough to where I don’t associate the two (also, I haven’t eaten conventional pudding in years so . .. . ). However, you should not add these puddings to your Whole30 plan if they are SWYPO for you.

Chia Pudding

SWYPO aside, these chia puddings are really quite delicious! I must credit my sister with the creation of the dark chocolate raspberry pudding; I sort of stole the recipe from her. However, the blueberry coconut pudding is wholly mine. I can’t decide which one I like better, but I don’t need to! I have eaten both puddings . . . together . . . with almond butter on top. Highly recommended!

My chunky monkey chia parfaits were blended to a smooth consistency. I did not blend today’s chia puddings because they contain fruit (also, embarrassing photographer confession . . . blended chia pudding is kind of ugly). However, you can certainly try blending them, but know that I have no idea how they will turn out!

Chia Pudding

I love chia pudding not only for its versatility, but its simplicity. This is the perfect weekday breakfast for me: I rarely have time to work out before school, so I’m not very hungry in the morning. I also wake up before 6 AM for zero hour, and anything but coffee or tea sounds revolting at 5:15 in the morning. I can’t stomach food that early! My solution is a small serving of chia pudding or something similar, which I eat later on (during class).

If my mom does the Whole30 with me this year, chia pudding will be great for her! She doesn’t like to eat a lot of red meat (like me), and she eats a lot of beans instead of animal protein (unlike me). I know part of the Whole30 protocol is to eat vegetables at every meal, so I will likely supplement this pudding with some cucumber or carrot!

This chia pudding is Paleo and Whole30, but it’s also vegan and vegetarian! It would make a great breakfast, but it’s also a perfect snack. I hope you love it!

Happy 2018, and good luck on the Whole30 if you’re doing it!

Chia Pudding Chia Pudding

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Chia Pudding, Two Ways (Paleo, Whole30, Vegan)
Chia Pudding
Servings
Ingredients
Servings
Ingredients
Chia Pudding
Instructions
  1. In a large bowl, combine 1 1/3 cup of the coconut milk with 1/3 cup of the chia seeds, all of the blueberries, and all of the coconut. Stir thoroughly and refrigerate. Stir occasionally to ensure even absorption of the coconut milk.
  2. In a separate bowl, mash the raspberrries until they are completely liquefied. Add the remaining 2/3 cup coconut milk, 1/4 cup chia seeds, and cocoa powder to the bowl. Stir thoroughly and refrigerate. Stir occasionally to ensure even absorption of the coconut milk.

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