Dive into the deliciousness of this Blueberry Chia Seeds Pudding for a keto and candida diet-friendly breakfast, snack or dessert. Combining the goodness of chia seeds with the vibrant hues of blueberries for a perfect fusion of taste and health.
With layers of beautiful purple pudding, this delicious chia pudding with blueberries is not only visually appealing but also a fantastic way to incorporate more antioxidants, healthy fats, and fibre into your diet.
Loving the chia puddings? Be sure to give this blackberry chia pudding a try next!
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💕 Benefits of Chia Seeds
Chia seeds are the star of this recipe, providing a unique texture and a host of health benefits. These tiny seeds are known for their ability to absorb liquid and create a gel-like consistency, making them an excellent base for puddings.
Rich in omega-3 fatty acids, fibre, and protein, chia seeds can support digestive health, promote satiety, and provide a boost of energy.
They're also a great addition to a candida diet or keto diet due to their low carbohydrate content.
📋 Ingredients
- Chia seeds - The superstar ingredient that gives this pudding its unique texture and nutrition.
- Plant milk - Choose from coconut, organic oat, organic soya, or almond milk for a creamy and dairy-free base.
- Frozen blueberries - Bursting with antioxidants and natural sweetness, blueberries add both colour and flavour.
- Powdered xylitol - A sugar-free sweetener that adds a touch of sweetness without the impact on blood sugar.
- Unsweetened coconut yogurt to crown your keto chia pudding
- Toasted coconut flakes - A delightful and crunchy topping that enhances the overall texture. I urge you not to skip this ingredient!
See recipe card for quantities.
🥣 Instructions
1. In a glass container, combine chia seeds and plant milk.
2. Refrigerate for 5-10 minutes to being to thicken.
3. Stir well to remove lumps and return to the fridge.
4. Warm frozen blueberries on low heat until soft and juicy. Mash them with a fork, add powdered xylitol, and let it cool.
5. Assemble your blueberry chia seeds pudding as follows:
- For a simple chia seed pudding, mix cooled blueberry pulp with chia seed pudding and refrigerate.
- To achieve the layered ombré effect as pictured, separate the chia pudding into three equal portions. Leave one portion plain, add ¼ of the blueberry pulp to the second for a light purple hue, and add ½ of the pulp to the third for a darker hue.
- Assemble the pudding by layering the blueberry pulp, dark purple, light purple, and plain chia pudding in a glass container.
- Top with coconut yogurt and refrigerate for at least one hour to set.
6. Toast coconut flakes in a dry saucepan for 1 minute until golden. Before serving the pudding, garnish with toasted coconut flakes and fresh blueberries for an irresistible finish.
💫 Substitutions
- Experiment with different plant milks for varied flavours.
- For a different texture, consider using ground flaxseeds instead of chia seeds.
⚖️ Variations
- Add a touch of lemon juice and zest for a citrusy twist.
- Customize sweetness by adjusting or omitting sweetener based on your preference.
- Explore different berries or fruits for unique flavour combinations - like with this coconut blackberry chia seed pudding
🥡 Storage
Store in an airtight container in the fridge for 2-3 days.
This chia pudding can be easily meal prepped and left overnight for convenient and nutritious breakfasts or snacks.
✨ Top Tip
Opt for high-fat content milks like coconut or oat for a creamier texture.
❓ FAQ
While frozen blueberries work best for creating the blueberry pulp, you can certainly experiment with fresh blueberries if desired.
Absolutely! Chia seeds are a fantastic source of healthy fats and fibre, making them a great fit for a keto-friendly treat.
Yes, absolutely! Prepare multiple servings of the pudding and store them in individual containers for 2-3 days of ready-to-eat goodness.
Dive into the world of healthy indulgence with this Blueberry Chia Pudding. Packed with antioxidants, fibre, and a burst of natural sweetness, this delightful creation offers both taste and nutrition in every spoonful.
Let me know if you decide to make this Blueberry Chia Seeds Pudding Keto & Candida Diet Friendly - tag me on instagram @anti_candida_kitchen with the hashtag #anticandidakitchen if you do! Enjoy!
More Candida Diet Dessert Recipes
Looking for other recipes like this? Try these:
Blueberry Chia Seeds Pudding Keto & Candida Diet Friendly
Ingredients
- 25 g chia seeds
- 100 ml plant milk coconut, oat, soy, almond
- 60 g frozen blueberries
- 1 teaspoon powdered xylitol
- 30 g unsweetened coconut yogurt
- 1 tablespoon Toasted coconut flakes
- Optional toppings: extra fresh blueberries
Instructions
- Combine chia seeds and plant milk in a glass container. Place in the fridge to thicken for 5-10 minutes, then stir to remove lumps and return to the fridge.
- Warm frozen blueberries on low heat until soft and juicy. Mash with a fork and add powdered xylitol. Allow to cool.
- For a simple chia seed pudding, combine cooled blueberry pulp with chia seed mixture and return to the fridge.
- To create an ombré effect, divide chia mixture into three portions. Leave the first portion plain. Add ¼ of blueberry pulp to the second portion for a light purple hue. Add ½ of blueberry pulp to the third portion for a darker purple hue.
- Assemble the pudding by placing the final ¼ of blueberry pulp at the bottom of a glass container. Layer dark purple chia pudding, followed by light purple, and then plain chia pudding.
- Top with coconut yogurt and refrigerate for at least one hour to set.
- Toast coconut flakes in a dry saucepan for 1 minute until lightly browned. Be careful not to burn.
- Before serving, garnish with toasted coconut flakes and extra fresh blueberries.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
Did you make this recipe? Let me know!