CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Creamy chia pudding with red fruits

If you are looking for lighter fare, then this creamy chia pudding is a great choice. This recipe is ultra-creamy and refreshing. I like to top mine with fresh red fruits, but feel free to swap the summer fruits for seasonal fruits depending on the time of year. Mixed berries are perfect for summer, and figs or plums in the fall. 



Creamy Dreamy Almond Milk

  • 1 cup raw almonds
  • 1 Medjool date, pitted
  • 3 cups water, more as needed
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of fine sea salt

Chia Pudding

  • 1 1/2 to 1 3/4 cups Creamy Dreamy Almond Milk (page 81) or unsweetened store-bought
  • 1/4 cup chia seeds
  • 1 tablespoon pure maple syrup (optional)
  • ½ cup fresh or thawed frozen red fruits (combination of raspberries, strawberries and/or pitted cherries)
  • Unsweetened shredded coconut, for sprinkling (optional)


Creamy Dreamy Almond Milk 

  1. Place the almonds in a small bowl and cover them with room-temperature water. Soak for at least six hours or overnight, then drain. Alternatively, you can shorten the soak time to two hours by pouring boiling water over the almonds to cover, then drain.
  2. In a high-speed blender, combine the almonds, date, water, vanilla, cinnamon, and salt. Blend on high speed until smooth, about one minute. (If using a standard blender, blend for two minutes.)
  3. Place an open nut milk bag over a medium bowl. Pour the almond milk blend into the bag. Squeeze the bag to strain all the milk into the bowl. (If you do not have a nut milk bag, you can use a thin kitchen towel. Linen towels, with their loose weave, work great for this. You can also use a couple of layers of cheesecloth.) Taste, and if you prefer less creamy almond milk, add a splash of more water. (Save the pulp; see Tip.)
  4. Return the almond milk to the blender (so it’s easier to pour), then pour into a glass bottle or jar and place the lid on tightly.
  5. Store the almond milk in a glass bottle or jar in the refrigerator for up to 5 days. It’s normal for the almond milk to separate as it stands. Shake well before using.

Chia Pudding 

  1. In a small bowl, whisk together the chia seeds, homemade almond milk, and maple syrup (if using). Let sit for five minutes. TIP: The longer you allow the chia to soak, the thicker it will become. Typically, it takes at least 30 minutes to thicken, but you can let it sit longer, preferably overnight.
  2. Whisk again to break up any clumps. Cover with reusable wrap and place in the refrigerator to thicken for at least 30 minutes or preferably overnight (see Tip).
  3. Whisk the chia pudding one more time for a pudding-like texture with no clumps. Divide the pudding between cups or bowls and top with the mixed red fruits. Sprinkle with shredded coconut, if desired. Enjoy! 

Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

You might like

View All Recipes
Treasure map pizza Treasure map pizza
Mary Berg's favourite lemonade Mary Berg's favourite lemonade
Anna’s favourite cereal snack mix Anna’s favourite cereal snack mix
Cheesy fish crackers Cheesy fish crackers
Unicorn cake Unicorn cake
Dried citrus peels Dried citrus peels