(This post may contain affiliate links. As an affiliate of Amazon and select brands, I earn from qualifying purchases at no additional cost to you.)
This blueberry chia seed pudding is sophisticated, nourishing, and oh so delicious. If you want to wow your friends and family with a healthy, delicious summer treat, look no further! This recipe is naturally gluten free, dairy free, paleo, vegan, and refined sugar free.
I haven’t tried this recipe using other berries (strawberries, blackberries, raspberries, etc.), but I am pretty sure it would work! If you want to get creative with your berries or even use a mixed berry variety instead of blueberries, go right ahead!
What ingredients do I need for this blueberry chia seed pudding?
This blueberry chia seed pudding requires only a 5 simple ingredients! I am guessing you have most of these ingredients in your fridge/pantry right now.
- unsweetened dairy free yogurt
- unsweetened dairy free milk
- white chia seeds
- raw honey or pure maple syrup
- frozen blueberries
- butterfly pea powder
- dairy free whipped cream
- fresh blueberries
Do I have to use butterfly pea powder?
The butterfly pea powder is optional in this recipe. Please note, if you don’t add this superfood powder, the dessert will be more purple than blue because the butterfly pea powder adds a deep blue color to the dessert. Whether blue or purple, it is a stunning dessert! I get my butterfly pea powder from Nature Restore.
Where do I find dairy free yogurt?
Should I use raw honey or pure maple syrup?
I personally like to use raw honey in this recipe to keep the pudding a lighter color. But either sweetener will work! You could also use date syrup.
How do I store this blueberry chia seed pudding?
You’ll want to store this delicious pudding in the fridge. It will last for up to 5 days! I like to store it in sealed glass containers.
Looking for some other chia seed pudding recipes?
If you’re in the mood for more chia seed pudding, try my cinnamon sugar chia seed pudding!
Ready to make this elegant blueberry chia seed pudding? The full recipe is below!
For the Pudding Base
- 2/3 cup unsweetened dairy free yogurt
- 1/2 cup unsweetened dairy free milk
- 1/3 cup white chia seeds
- 1/3 cup raw honey or pure maple syrup
- 1 TBS butterfly pea powder (optional)
- 1/2 cup unsweetened dairy free yogurt
- 2 cups frozen blueberries
- 1 TBS white chia seeds
- Add all of the base pudding ingredients to a high-speed blender and blend until a smooth chia seed pudding forms.
- Divide the chia seed pudding evenly between two medium sized bowls. Set bowls aside.
- Add 2 cups of frozen blueberries to a microwave safe glass dish and heat in the microwave until the blueberries are warm and juicy.
- Add the warm and juicy blueberries and 1 TBS white chia seeds to your high speed blender and blend until a smooth blueberry purée forms.
- Add about half of the blueberry purée to the first bowl of chia seed pudding and mix well.
- Divide the remaining blueberry purée into two small dishes.
- To the second bowl for chia seed pudding, add half cup dairy free yogurt and the blueberry puree from one of the small dishes. Stir the yogurt and blueberry puree into the pudding until well combined.
- Place both bowls of chia seed pudding in the fridge to chill, as well as the remaining small dish of blueberry purée.
- Refrigerate all of the items for several hours, until chilled (at least 3+ hours).
- After 3+ hours, remove the chia seed puddings and blueberry purée from the fridge.
- Layer the chia seed puddings and blueberry purée in little dessert dishes. Once layered, top with dairy free whipped cream and fresh blueberries (optional)
- Enjoy! Store leftovers in the fridge for up to 5 days.