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Strawberries and Cream Chia Pudding

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  • Author: Alexis Joseph
  • Prep Time: 4 hours
  • Total Time: 4 hours
  • Yield: 2-3 1x
  • Category: Snack
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan


This Strawberries and Cream Chia Pudding is so creamy and decadent that you'd never believe it's healthy! Completely naturally sweetened, vegan, and gluten-free, it makes the perfect afternoon snack or dessert.


Units Scale

For the chia pudding:

  • 1 cup unsweetened vanilla almond milk
  • 1/3 cup chia seeds
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 cup raw cashews
  • 6 Medjool dates, pitted and chopped
  • 3/4 cup sliced strawberries (plus more for topping)
  • 1 Salted Decadence Curate Bar, for topping
  • Coconut whipped cream

For the coconut whipped cream:

  • 1 can full fat coconut milk, refrigerated overnight
  • 2 tsp pure maple syrup
  • 1/2 tsp vanilla extract


  1. Place almond milk and chia seeds in a large bowl or glass Tupperware, whisking to combine. Add lemon juice, vanilla, cashews, and dates. Stir, cover, and refrigerate for 3 hours or overnight.
  2. To make the coconut milk whipped cream, open the can and gently scrape the solid layer into a mixing bowl, avoiding the liquid portion. Add maple syrup and vanilla and beat until light fluffy. Chill until ready to serve.
  3. Once chia mixture has chilled, dump into a Nutribullet or high-speed blender along with 3/4 cup sliced strawberries and blend well until smooth and creamy.
  4. Portion into 2-3 cups and top with whipped cream, sliced strawberries, and chopped Curate bar.