How can I prevent chia seeds from clumping in this pudding?

To prevent clumping, give your almond milk a good shake, mix the chia seeds and maple syrup thoroughly with a fork until evenly dispersed, and stir well after the initial gelling, especially if using chilled almond milk.

Why are cashews and dates softened before blending?

Softening the raw cashews by microwaving them and allowing Medjool date pieces to sit in warm water ensures they blend smoothly into a creamy, lump-free chai base for the pudding.

How long does this Chia Chai Latte Pudding need to chill?

This pudding requires at least 3 hours of chilling in the refrigerator, but for the best consistency and flavor, it's even better if chilled overnight.

What spices give this pudding its chai flavor?

The chai flavor comes from a blend of powdered cinnamon, cacao powder, cardamom, ginger, clove, and a few turns of freshly ground black pepper, all incorporated into the creamy cashew base.

What are good topping ideas for this vegan chai pudding?

For delicious toppings, consider a dollop of vegan whipped cream, grated chocolate, extra cinnamon (powder or stick), or a combination of these for added flavor and texture.

7 years ago

Chia Chai Latte Pudding
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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A glass jar filled with creamy Chia Chai Latte Pudding, topped with a dollop of vegan whipped cream, grated chocolate, and a cinnamon stick.

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Chai Spice

Chia Chai Latte Pudding [Vegan]

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Made with chia seeds, almond milk and raw cashews, they are filled with fibre, protein, omega-3 fats and other nutrients. They are tasty and easy to make. They have all of the spices that are in a chai latte; however, I’ve replaced the black tea with 100% powdered cacao. For that extra cinnamon flavor,... Read More

Ingredients You Need for Chia Chai Latte Pudding [Vegan]

2 cups almond milk at room temperature, store-bought or homemade
1/3 cup + 1 tablespoon chia seeds
2 tablespoons pure maple syrup
1/2 cup (75 grams) raw cashews (no salt, nothing added), softened
2/3 cup warm water
25 grams medjool date flesh (from 1 1/2 fresh dates), pitted & torn in pieces
1 tablespoon powdered cinnamon
1 tablespoon 100% cacao powder
1/2 teaspoon powdered cardamon
1/2 teaspoon powdered ginger
1/8 teaspoon powdered clove
Freshly ground black pepper, a few turns with mill
Topping: vegan whipped cream, grated chocolate, cinnamon stick for added flavor

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How to Prepare Chia Chai Latte Pudding [Vegan]

Give your almond milk bottle or container a REALLY good shake and measure 2 cups. In a bowl, incorporate the almond milk, chia seeds and maple syrup. Mix with a fork until the seeds are evenly dispersed. Put in the refrigerator for 15 minutes to gel. If using chilled almond milk, put in fridge for 10 minutes. Time it so it doesn’t over gel.
Transfer the raw cashews into a microwaveable bowl and cover them with water. Put a lid on and microwave on high heat for 3 minutes. Remove and strain the hot water with a meshed sieve. Rinse out the cashews in the meshed sieve under cold running water to cool them. Set aside.
In the bowl of a small blender or NutriBullet, add 2/3 cup of warm water and the date flesh. Allow the date pieces to soften in the water for a few minutes. Then add the cinnamon, cacao powder, cardamon, ginger, clove and black pepper. Add the softened cashews. Blend everything for a good minute until creamy.
Take out the almond/chia mixture from fridge when done and give it a good stir with a fork to spread the seeds. If your almond milk was pre-chilled, you may have to stir this really well to eliminate clumps. There should be no chia clumping.
Add the creamy cashew mixture and stir this well with fork until fully incorporated. Pour into cups, jars or ramekins and cover with jar lids or foil.
Chill for at least 3 hours in fridge or overnight (even better). Top with a dollop of whipped cream, grated chocolate, some extra cinnamon if need be, with sticks or powder, and enjoy. Keeps well for several days in fridge with lids on.