Editor’s Note: This post is sponsored by Danone North America. All opinions are my own.
New mom life makes eating well a challenge. Between feedings, diaper changes, and all the baby snuggles, I often forget to eat breakfast or lunch! And who has time to meal prep with a newborn?
That’s why I love making this Blackberry Chia Pudding! Four ingredients and set it and forget it prep that keeps you full when you’re on the go. Plus it looks pretty fancy too! Who says you can’t treat yourself?
Making a vegan friendly pudding is much easier than you’d think! Chia seeds naturally form a gel when soaked, making them the perfect ingredient for a vegan pudding – no artificial gelatin required.
I love using unsweetened Silk ® Cashewmilk for the liquid base of the chia pudding. It’s creamy but only 25 calories per cup! The flavor also complements the chia and blackberry making it the perfect choice for this on the go breakfast.
Silk Cashewmilk is also a great choice for those of us trying to live more sustainably! Production of Silk milks use 80% less water and emit 40% less greenhouse gasses than regular milk. Silk, as a part of their parent company, Danone North America – has also made a commitment to sustainability by becoming a Certified B Corporation®! This is a certification that evaluates a company on social and environmental impact and provides transparency to the public. Interested? You can view Danone’s scorecard here.
I keep our pantry stocked with Silk Cashewmilk, berries, and chia seeds from our local Sprouts Farmers Market – they have great deals on their mobile app that makes stocking up and saving money really easy.
I make these sweet treats in little 3 oz glasses for a quick treat. To jazz up this simple pudding, I put a fresh fruit layer at the bottom of my cup! Just purée some fresh blackberries with sugar, hold the cup 45 degrees, pour in the fruit, and let set in the freezer for 20 minutes. Then add the chia pudding on top for a fancied up treat!Print
Blackberry Chia Pudding
A quick, easy, and simple treat for moms, dads, or those of us on the go!
- Yield: 6 3oz. pots 1x
For the chia pudding:
- 6 tbsp chia seeds
- 3 tbsp sugar
- 1 3/4 cup Unsweetened Silk cashewmilk
For the blackberry layer:
- 4 oz blackberries
- 1/2 tbsp sugar
- Mix chia seeds, sugar, and cashew milk in a bowl.
- Allow to set in the fridge for at least 3 hours or overnight.
- Purée blackberries and sugar.
- Hold each 3 oz cup tilted at 45 degrees and pour in blackberry mixture.
- Carefully place the cups at an angle into the freezer and allow to set for 20 minutes.
- Spoon chia pudding onto the blackberry layer and serve!