Dairy Free Yogurt Chia Pudding (Erewhon Copycat) invites you to indulge in a delicious, creamy, and nutritious treat that is perfect for breakfast or a satisfying snack. This delightful pudding combines the wholesome flavor of cocojune pure coconut yogurt with the satisfying texture of chia seeds and the vibrant burst of fresh fruits. It’s a recipe that’s not only easy to make but also offers a comforting taste of nostalgia. Let’s explore how you can create this family-friendly dish step-by-step, ensuring delicious results every time.

Ingredients

To create this Dairy Free Yogurt Chia Pudding, gather the following ingredients that bring together flavors and textures beautifully:

3/4 cup Cocojune pure coconut yogurt: A clean, creamy dairy-free yogurt that elevates this pudding. If you prefer dairy, opt for plain Greek yogurt for its protein content.
2 tablespoons chia seeds: These little seeds swell up to create a delightful pudding-like consistency packed with nutrients.
1 teaspoon pure maple syrup: For a touch of natural sweetness that enhances the overall flavor.
Fresh or frozen berries: Raspberries, blueberries, strawberries, blackberries, or mango add a juicy bite and vibrant color to your pudding.
Drizzle of raw, smooth plain tahini: This creamy tahini from SoCo provides extra protein and richness.
2 tablespoons sprouted buckwheat groats: Adding protein and a delightful crunch, these are highly nutritious.
1-2 tablespoons crispy quinoa: Offers a satisfying crunch, rounding out the texture of the pudding.
Optional protein boost: 1 scoop of unflavored collagen powder, preferably from a reputable source like Paleovalley, can enrich the pudding with protein.
Your favorite granola or Ezekiel bread: For an added crunch that makes this pudding even more enjoyable.

Step-by-Step Directions

Creating your Dairy Free Yogurt Chia Pudding is straightforward. Here’s how to do it:

Start by selecting a glass jar with a lid, ideal for measuring and storing your pudding. I love using ball glass mason jars for this purpose, as they are BPA-free and leakproof.
Add 3/4 cup of coconut yogurt to the jar. This creamy base is what gives your pudding its luxurious texture.
Stir in 2 tablespoons of chia seeds and 1 teaspoon of maple syrup (include collagen powder here if using). Mix everything well with a spatula, ensuring the chia seeds are fully incorporated, and scrape down the sides of the jar.
Let this mixture rest for 5 minutes to allow the chia seeds to start absorbing moisture. Then, give it another good stir.
Cover the jar and place it in the refrigerator. Let the pudding chill overnight for the best results.
In the morning, take it out and let it sit at room temperature for about 10 minutes for a creamier texture. Top your pudding with fresh fruits and your choice of add-ons like tahini, sprouted buckwheat, and crispy quinoa.
Serve immediately and enjoy the vibrant combination of flavors and textures!

Tips & Tricks

If you’re looking for a smoother consistency, blend the yogurt before mixing in the chia seeds.
Play around with different fruit combinations based on what’s in season or what you have on hand.
To prevent the chia seeds from clumping, stir the mixture well multiple times during the resting period.
If you find the pudding too thick, you can add a splash of almond or coconut milk to loosen it up.

Serving Suggestions & Pairings

Dairy Free Yogurt Chia Pudding is versatile and can be served in various ways. For a leisurely brunch, pair it with a side of toasted Ezekiel bread topped with almond butter. At snack time, enjoy it with a handful of granola for crunch. It can also be a perfect light dessert that complements sunny afternoons.

Nutritional Information

This recipe offers a nutritious breakdown that highlights its health benefits. Here’s what you can expect:

Calories: ~507
Protein: ~27.2 grams
Net Carbs: ~24 grams
Fiber: ~17.5 grams
Fat: ~27 grams (coming from healthy sources)

This balance of macronutrients makes it a fantastic vegetarian option that keeps you full and satisfied.

Storing Tips & Variations

To store your pudding, keep it in an airtight container in the refrigerator, where it will last up to three days. You can also prepare larger batches to have on hand for quick breakfasts throughout the week.

Variations to try include adding spices such as cinnamon or vanilla for extra flavor. You can swap out the fruits to match your preferences or choose different toppings, like nuts or seeds.

Conclusion

I encourage you to try making this Dairy Free Yogurt Chia Pudding (Erewhon Copycat) and experience its delightful flavor and creamy texture. This recipe is not only simple to prepare but also a nourishing addition to your meal repertoire. Once you give it a try, share your experience and any personalized twists you made!

FAQs

Can I use a different type of yogurt?
Yes, if you can have dairy, Greek yogurt is a great choice. For a dairy-free option, stick with high-quality coconut yogurt.
How long does this pudding last in the fridge?
It can last up to three days when stored in an airtight container in the refrigerator.
Can I freeze this pudding?
Freezing is not recommended as it may change the texture of the yogurt and chia seeds upon thawing.
What are other fruit options I can use?
Feel free to experiment with seasonal fruits, like peaches, apples, or bananas, to keep the flavors exciting.
Is this pudding a good option for those on a high-protein diet?
Yes, this pudding can be boosted with collagen powder for additional protein, making it suitable for high-protein diets.

Dairy Free Yogurt Chia Pudding

A delicious and creamy dairy-free pudding made with coconut yogurt, chia seeds, and fresh fruits, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 10

Total Time 12

Course Breakfast, Dessert, Snack

Cuisine Healthy, Vegetarian

Servings 2 servings

Calories 507 kcal

Ingredients

Base Ingredients

3/4 cup Cocojune pure coconut yogurt A clean, creamy dairy-free yogurt.
2 tablespoons chia seeds Creates a pudding-like consistency.
1 teaspoon pure maple syrup Adds natural sweetness.

Toppings and Add-ons

1 serving fresh or frozen berries Raspberries, blueberries, strawberries, blackberries, or mango.
drizzle raw, smooth plain tahini Adds extra protein and richness.
2 tablespoons sprouted buckwheat groats Adds crunch and nutrition.
1-2 tablespoons crispy quinoa Provides satisfying crunch.
1 scoop unflavored collagen powder Optional protein boost.
1 serving your favorite granola or Ezekiel bread For added crunch.

Instructions

Preparation

Select a glass jar with a lid for measuring and storing your pudding.
Add 3/4 cup of coconut yogurt to the jar.
Stir in 2 tablespoons of chia seeds and 1 teaspoon of maple syrup.
Mix well with a spatula, ensuring the chia seeds are fully incorporated.
Let the mixture rest for 5 minutes to allow chia seeds to absorb moisture.
Stir the mixture again to prevent clumping.
Cover the jar and place it in the refrigerator overnight.

Serving

In the morning, take it out and let it sit at room temperature for about 10 minutes.
Top your pudding with fresh fruits and your choice of add-ons like tahini, sprouted buckwheat, and crispy quinoa.
Serve immediately and enjoy!

Notes

For a smoother consistency, blend the yogurt before mixing in chia seeds. Experiment with different fruits and toppings for variety. Store in an airtight container in the refrigerator for up to three days.

Keyword Chia Pudding, Coconut Yogurt, Dairy Free, Easy Recipe, Healthy Snack