Chia Seed Pudding with Dates
from https://www.themediterraneandish.com/
FMM: The original recipe that is noted below is a Chia Seed Pudding with Dates and Pistachios. I may not add the pistachio nuts. Also see Chia Seed Pudding recipe.
If you’ve been looking for a make-ahead breakfast that is nutritious, but feels indulgent, this Chia Seed Pudding with Dates and Pistachios is it. It’s full of flavor from naturally sweet Medjool dates, warming cardamom and cinnamon, and buttery pistachios. A quick simmer softens the dates and nuts and infuses almond milk with so much spiced richness, you won’t believe there’s no added sugar. It’s perfect for breakfast, as an afternoon snack, or a wholesome dessert. It is cool and refreshing straight from the fridge, which makes it perfect for warm days.
I used unsweetened almond milk here for a light, dairy-free option, but feel free to use whatever milk you love: oat milk, soy milk, or dairy milk all work great. Soft, caramel-like Medjool dates naturally sweeten the pudding and add rich flavor and a host of health benefits. Buttery pistachios add lots of flavor to this chia seed pudding recipe and a little crunch on top, too. Ground cardamom adds warm, citrusy spice that plays beautifully with the dates and pistachios. Ground cinnamon brings cozy, sweet depth to the pudding. It’s a pantry favorite that pairs especially well with both cardamom and dates.
I like adding a bright, juicy garnish that adds color and freshness. Use whatever’s in season; blueberries, raspberries, or sliced strawberries all work beautifully. Banana is also delicious. FMM; I would add plenty of berries or other fruit and granola.
When it comes to making creamy, perfectly set chia pudding every time, the magic is all in the ratio of chia seeds to liquid! The best ratio is: 1/4 cup chia seeds to 1 cup of liquid.
Make it Your Own
This flexible chia seed pudding base is perfect for playing with flavors.
- Swap the spices: Replace the cardamom and cinnamon with vanilla extract or a pinch of nutmeg.
- Use coconut milk: Try using coconut milk for an ultra-rich and creamy, tropical twist that pairs beautifully with the dates and pistachios.
- Add citrus: Stir in a bit of orange or lemon zest when blending the milk mixture to brighten up the flavor.
- Add a topping: Before serving, spoon on a little fruit jam or a quick berry compote for extra color and tangy contrast.
- Make it chocolatey: Add a couple of teaspoons of unsweetened cocoa powder for a rich, dessert-like version. A layer of pistachio butter or date caramel or chocolate tahini on top would be heavenly.
Chia Seed Pudding with Dates recipe
1 cup unsweetened almond milk, or milk of your choice
2 to 3 Medjool dates, pitted and roughly chopped
2 tablespoons chopped shelled unsalted pistachios, plus more for garnish [optional]
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 cup chia seeds
Fresh berries, for garnish (optional)
Flavor the milk. In a small saucepan, warm the milk over medium-high heat, stirring regularly until nearly boiling. Remove from the heat and immediately stir in the medjool dates, pistachios, cardamom, and cinnamon. Soak for 15 to 20 minutes or so to allow the dates and pistachios to soften and infuse the milk with flavor.
Blend. Pour the milk mixture with the dates and pistachios into a blender or a food processor and blend until smooth.
Refrigerate. Transfer the milk to a bowl and stir in the chia seeds. Let sit for about 5 minutes, then stir again. Transfer to smaller bowls or ramekins. Cover and refrigerate for a few hours or overnight.
Finish and serve. Garnish with more crushed pistachio and fresh berries, if you’d like. Serve cold.
3 servings
Nutrition
Calories: 182.2kcal Carbohydrates: 21.3g Protein: 5.1g Fat: 9.9g Saturated Fat: 1g Polyunsaturated Fat: 5.2g Monounsaturated Fat: 3.2g Trans Fat: 0.02g Sodium: 111.4mg Potassium: 271.2mg Fiber: 7.3g Sugar: 11.5g Vitamin A: 57.5IU Vitamin C: 0.6mg Calcium: 212.5mg Iron: 1.7mg
