Ingredients
Scale
- 1/4 cup chia seeds
- 1 cup almond milk (or milk of choice)
- 1/2 cup freshly squeezed orange juice
- 1 teaspoon fresh orange zest
- 1 tablespoon maple syrup (or sweetener of choice)
- 1/2 teaspoon alcohol-free vanilla extract
- 2 tablespoons Greek yogurt or coconut cream (optional, for extra creaminess)
Instructions
- Step 1: Combine the chia seeds, almond milk, orange juice, maple syrup, vanilla bean paste, and orange zest in a medium jar or mixing bowl.
- Step 2: Whisk or stir the mixture vigorously for about one minute until all ingredients are fully combined and the chia seeds are suspended in the liquid. If using a jar, seal the lid and shake hard.
- Step 3: Let the mixture sit at room temperature for 5 minutes, then stir or shake again to break up any clumps of chia seeds that may have settled at the bottom. This prevents a thick layer of unhydrated seeds.
- Step 4: Cover the pudding (with the jar lid or plastic wrap) and transfer it to the refrigerator. Allow it to set for a minimum of 4 hours, or preferably overnight, until the mixture has thickened to a thick, pudding-like consistency.
- Step 5: Before serving, stir in the Greek yogurt or coconut cream for an enhanced creamsicle texture. Serve chilled, garnished with extra orange zest or fresh orange slices.
Notes
- Store the finished pudding in an airtight container in the refrigerator for up to 4 days, making this an ideal make-ahead breakfast or dessert.
- If the pudding sets too thickly overnight, simply stir in an extra splash of almond milk or orange juice until your desired creamsicle consistency is achieved.
- For the most authentic "creamsicle" effect, serve the chilled pudding layered with crushed graham crackers or crumbled shortbread cookies for added texture and sweetness.
- The key to preventing clumps is the 'double-stir'—mix thoroughly, let it sit 5 minutes, and then stir a second time before refrigerating to ensure no unhydrated seeds settle at the bottom.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American