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Dairy Free Yogurt Chia Pudding

A creamy and indulgent dairy-free chia pudding made with coconut yogurt, fresh fruits, and chia seeds, perfect for breakfast or a snack.
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Prep Time 10 minutes
Total Time 10 hours
Servings: 2 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 507
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3/4 cup Cocojune pure coconut yogurt Substitutable with plain Greek yogurt for a protein boost.
  • 2 tablespoons chia seeds Helps thicken the pudding.
  • 1 teaspoon pure maple syrup Enhances the flavor.
  • 1 cup fresh or frozen fruits Choose from raspberries, blueberries, strawberries, blackberries, or mango.
  • 1 tablespoon smooth plain tahini Adds creaminess and protein.
  • 2 tablespoons sprouted buckwheat groats Adds crunch and protein.
  • 1-2 tablespoons crispy quinoa Adds crunch and additional protein.
  • 1 scoop unflavored collagen powder Optional for protein enhancement.
  • 1/2 cup granola or Ezekiel bread For topping.

Method
 

Preparation
  1. In a glass jar, add 3/4 cup of coconut yogurt.
  2. Mix in 2 tablespoons of chia seeds.
  3. Add 1 teaspoon of maple syrup and the collagen powder if using.
  4. Stir the mixture well, ensuring all chia seeds are incorporated and scrape down the sides of the jar.
  5. Let the mixture rest for 5 minutes.
  6. After resting, stir again to prevent clumping.
  7. Cover and store the pudding in the refrigerator overnight or for at least a few hours.
  8. When ready to serve, top with your favorite fresh fruits, buckwheat, and tahini.
  9. For best results, let it sit at room temperature for 10 minutes before serving.

Notes

Chill overnight for best flavor and texture. Experiment with different fruits and toppings for variations. For a smoother texture, blend ingredients before resting.