Easy Collagen Chia Pudding
If chia seeds still remind you of growing green afros out of clay heads, you’re not alone. But since the health movement adopted them, chia seeds are so much more. If you need proof, this recipe will make you a believer. Chia pudding is a trendy dish right now but it’s pudding… only healthier… so of course it’s popular. Who doesn’t like pudding? But it seems like there’s one thing missing in most chia pudding recipes… collagen!
Chia pudding is easy to make, delicious, and versatile because you can make a basic pudding recipe like this one and then dress it up with different fruits and other toppings each time you eat it so it is nearly impossible to get tired of! All in all, chia pudding is the perfect way to get in one of your daily doses of Traditional Tonic Nourishing Collagen. The added benefits of the collagen for nearly every part of your body brings this dessert to the next level and makes it even more tempting.
Personally, I love the texture of chia pudding with the whole seeds mixed in, unblended, but I know a lot of people have trouble with textures like this. If you prefer a smoother texture, you can still enjoy chia collagen pudding; just blend the mixture until it’s smooth after chilling it. You’ll still get all of the flavor of the pudding and the health benefits of the chia seeds without seeing or feeling the seeds as you eat it.
Whether you’re a frequent chia pudding consumer or you’ve never had it before, this is the perfect recipe to help you make it at home and to get even more out of it. And it’s yummy, of course!
Adapted from Minimalist Baker
1 ½ cups vanilla almond milk
1/3 cup chia seeds
4 scoops Traditional Tonic Nourishing Collagen
¼ cup unsweetened cocoa powder
¼ tsp. salt
3 Tbsp. honey or agave
- Mix almond milk, chia seeds, collagen powder, cocoa powder, and salt in a mixing bowl until well combined (mix hard to make sure it combines completely!)
- Sweeten by mixing in honey or agave
- Chill covered in fridge from 5 hours to overnight
- If you want a smooth texture, blend after it is chilled