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Chia Pudding

YIELD: 2 Servings
This dairy-free/gluten-free chia seed pudding is tasty, lightly sweetened with dates, and SO easy to make! It’s rich in fiber, healthy fats, and protein! Recipe by Loubies and Lulu.


  • 1 pitted Natural Delights Medjool Date, chopped into small pieces for easy blending
  • 1 ½ cup of unsweetened vanilla almond milk (or other milk of your choice)
  • 6 tbsp chia seeds
  • Optional: 2-4 scoops collagen peptides
  • Optional: 1/2 tsp vanilla extract


1. Add the almond milk, chopped date, collagen powder, and vanilla extract (if using) to your blender jar/cup.

2. Blend for about 30 seconds, just until the date and collagen powder are integrated well into the liquid. (tiny bits of date is fine, you just don’t want chunks)

3. Pour the liquid mixture into the cups/jars you’ll be using to store and add 3 tbsp chia seeds to each. (You can also make mini servings by dividing between 3 cups, 2 tbsp chia seeds in each)

4. Stir well and place in refrigerator for 10 minutes, to allow the chia seeds to absorb the liquid and begin to thicken.

5. Pull the containers out of the fridge and give a good stir with a mini whisk or spoon to make sure the seeds are evenly distributed and break up any clumps.

6. Cover and place in refrigerator for at least 1-2 hours for a thicker pudding. You can make these ahead of time and store in the fridge for up to 7 days.

7. Top with your favorite combo of fresh fruit and nuts and enjoy!

Topping ideas: pitted chopped dates, berries, nuts, apples, coconut shreds or flakes, nut butter

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.