RecipesYaniv Cohen

Vanilla Chia Seeds pudding

RecipesYaniv Cohen
Vanilla Chia Seeds pudding

My beautiful coworker Thais Venturini has shared a wonderful easy, breezy, lemon squeezy recipe, which I love! Here it is. Thank you Thais, keep them coming.


  • 1 cup vanilla-flavored unsweetened almond milk
  • 1 cup plain low-fat (2 percent) Greek yogurt
  • 2 tablespoons pure agave, plus 4 teaspoons for serving
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • ¼ cup chia seeds
  • 1 cup strawberries, hulled and chopped
  • 1 cup blueberries
  • ¼ cup sliced almonds
  • Cinnamon for garnish an flavor on top 


  1. In a medium-sized mixing bowl, whisk the almond milk, yogurt, 2 tablespoons agave, vanilla, and ⅛ teaspoon salt until just blended.
  2. Whisk in the chia seeds; let stand {stirring occasionally} for 30 minutes. Give the pudding one final good stir, to distribute the seeds if they have settled, before covering with plastic wrap.
  3. Refrigerate overnight.
  4. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons of agave. Stir in the sliced almonds.
  5. Spoon the pudding into 4 small bowls or glasses; top with the berry mixture and serve immediately. Enjoy!