Blue Majik Chia Pudding

Chia pudding is a delightful and refreshing dessert that is easy to make. I like adding Blue Majik spirulina powder for more nutrition and the pretty blue color!

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Blue Majik is an organic blue spirulina and the only one of its kind that has ZERO chemical, stabilizers, preservatives, or excipients. It has no taste which means it works well in desserts and smoothies. You can purchase Blue Majik by clicking here. It comes with its own scoop!

Click the PINK TEXT throughout this post for links to products!

RECIPE - Blue Majik Chia Pudding

Half Recipe:

• 1 cup Almond Milk (or other nut or seed milk)

• 1/3 cup Chia Seeds

• 1 ripe Banana

• 1 teaspoon Vanilla extract

• 1 tablespoon sweetener (such as maple syrup, honey, coconut nectar, or agave nectar)

• 2 scoops Blue Majik

Full Recipe:

• 2 cups Almond Milk (or other nut or seed milk)

• 2/3 cup Chia Seeds

• 2 ripe Bananas

• 2 teaspoons Vanilla extract

• 2 tablespoons sweetener (such as maple syrup, honey, coconut nectar, or agave nectar)

• 4 scoops Blue Majik

Directions:

1. Mix the almond milk and chia seeds in a large bowl and stir with a fork. Use a rubber spatula to get all of the chia seeds into the milk.

2. Let it rest on the counter for 15 minutes.

3. Mix it again with a fork. Let it rest for another 10 minutes.

4. Mash the banana with a fork in a separate bowl.

5. Add the vanilla and sweetener to the mashed banana. Mix it. Or use a large whisk.

6. Add the Blue Majik to the chia seed mixture and stir carefully so that the powder doesn’t leave the bowl.

7. Add the banana mixture to the chia seed mixture. Mix it with a spoon until it’s completely mixed.

8. Store the pudding in a large sealed container in the refrigerator for several hours.

9. You can serve the chia pudding in individual serving dishes.

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I topped my chia pudding in the photo with whipped coconut cream! My favorite brand to use is Thai Kitchen. After you buy it, you need to REFRIGERATE the coconut cream at least overnight or longer.

Recipe - Whipped Coconut Cream

Ingredients:

• 1 can Coconut Cream, refrigerated; the solid part of the cream only

• 1 to 2 teaspoons sweetener (maple syrup is my favorite for this recipe)

• 1 tablespoon Vanilla extract

Directions:

1. Scoop out the solid coconut cream from the can. (Use the liquid for a smoothie later!)

2. Put the cream into a medium or large bowl (or into the bowl of your stand mixer).

3. Add the sweetener and vanilla.

4. For the stand mixer, use the whisk attachment. Beat on high speed for a minute or two. You will need to watch the cream for when it gets stiff peaks. You don’t want to over-beat it or it will get lumpy.

5. When it holds a stiff peak (or nearly a stiff peak as if it is holding its own form), it is ready.

6. You can either top your chia pudding right away or store the whipped coconut cream in a sealed container in the refrigerator until you’re ready to use it.