Black Sesame Chia Seed Pudding
Happy Mid Autumn Festival everyone! I remember celebrating this in Taiwan and it’s a day where family and friends gather together to celebrate the moon! To celebrate, I’m posting and eating this delicious black sesame chia seed pudding.
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Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1 tbsp pure maple syrup (or to taste)
- 1/4 tsp vanilla extract (optional)
- 1/4 cup black sesame seeds (you will grind it up and have a little leftover)
Instructions
- Toast the black sesame seeds in a small pan on the stove on medium heat. Continue to stir and shake the pan around to evenly toast all sides. Toast for about 3 minutes or when it starts becoming aromatic. Careful not to burn the seeds. Set aside to cool for 15 minutes.
- In a small food processor, grind the toasted black sesame seeds. Process until a powder or sand like texture forms. You may have to stop every couple seconds to scrape the sides and shake the container so all the seeds can get ground up.
- In a glass jar or bowl, combine the chia seeds, almond milk, maple syrup, vanilla, and 2.5-3 Tbsps of the ground black sesame seeds. Whisk or stir until well combined.
- Place the lid on the jar or cover the bowl and set it in the fridge for 1-2 hours or overnight to thicken and set.
- Once it has thickened, stir to break up any clumps. When read to serve, top it with fruit, granola, or any toppings you desire! Enjoy!
- Chia pudding can be stored in the fridge for up to 5-7 days in an airtight container.
Servings: 2